Chicken salad with grilled corn and capsicum

Brush 3 chicken breast fillets with a little extra virgin olive oil and char-grill on high heat for 3-4 minutes each side or until just cooked.

Remove husks and silk from 3 cobs of corn, brush with a little extra virgin olive oil and char-grill on high heat for about 4 minutes, turning frequently until golden. Cool slightly and cut kernels from cobs.

Cut three small capsicum (yellow, green, red) into 1cm pieces and place in a large bowl.

Thinly slice chicken and add to capsicum. Add corn and 1 small red onion, finely chopped. Add 1 small ripe tomato finely chopped, 1/4 cup kalamata olives, 1/2 cup coarsely chopped flat-leaf parsley leaves and 1/2 cup coarsely chopped coriander leaves.

Dressing: Whisk 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 crushed clove of garlic, pinch caster sugar, salt flakes and cracked black pepper in a small bowl. Pour dressing over chicken and toss gently to combine.

To serve: Divide salad among 4 shallow serving plates and accompany with hot garlic bread.