Direction

1. Shred the chicken breasts and put in a bowl. Add the BBQ sauce and stir to coat the chicken.

2. In a large bowl, toss together the corn, cherry tomatoes, carrots and salad leaves. Divide among four serving bowls and top with the BBQ chicken and avocado.

3. For the dressing, whisk together the mustard, honey and lemon juice. Slowly stream in the olive oil, whisking until thick.

4. Serve the dressing scattered with the coriander alongside the dressing.