BBQ Chicken Salad with Chickpeas and Corn

To prepare the dressing, combine the lime or lemon juice, olive oil, honey, coriander and Gregg's Chilli Flakes in a jar with a lid. Season to taste. Shake to combine then set aside.

Combine the olive oil, Gregg's Smoked Paprika, Gregg's Ground Cumin, Gregg's Garlic Granules and Gregg's Rubbed Oregano in a medium bowl. Add the chicken and toss to combine. Heat a dash of olive oil in a frying pan over medium heat. Add the chicken and cook for 3 to 4 minutes. Add the Wattie's Chickpeas in Springwater and cook for a further 2 minutes or until the chicken is cooked through. Set aside to cool slightly.

To serve, place the salad greens into a large salad bowl or onto a platter. Top with the Wattie's Whole Kernel Corn, red pepper, chicken and chickpea mixture and feta. Drizzle over the dressing and garnish with coriander sprigs.