- Crush peanuts in a mortar and pestle or in a ziplock bag with a rolling pin.
- Season chicken generously with pepper and cook in a non-stick frying pan over a medium to high heat until golden brown and cooked through. Roughly chop a handful of coriander leaves.
- Place rainbow coleslaw and baby leaves on a platter. Add corn kernels and cooked chicken pieces. Top with crushed peanuts, chopped coriander and a squeeze of lemon or lime. Toss and serve warm.
- Tip. Allow chicken to cool completely before adding to other ingredients if serving as a room temperature dish.