Add the fillets spices oil and balsamic in a bowl, mix well to combine and leave to one side to marinate while you are preparing your ingredients.
It is not necessary to place them in the fridge as adding cold chicken to a hot pan lowers the temperature in the pan and you will not be able to get a good sear on the fillets. Just keep them in a cool place but not in the fridge, it won’t take long to prepare the rest of the ingredients.
Remove the root from your butter lettuce, gently wash the leaves under cold running water. Then either pat dry with a clean kitchen towel or for extra dry leaves, spin dry in a salad spinner.
Wash your cherry tomatoes, pat dry and slice in half.
Wash your celery stalks carefully to remove any dirt that may be lodged. Cut off the white part of the celery, remove the leaves and discard.
Using a vegetable peeler, de-thread your celery (no need to do this if you don’t have the time). Then chop finely into small dice or thinly slice in a food processor.
Open you can of corn and rinse well in a colander under cold running water.
Wash your capsicum/pepper remove the core and seeds, pat dry then slice into small strips.
Remove the papery skin from your onion, rinse then thinly slice lengthwise.
Heat a non-stick pan on medium to high heat.
Take your fillets and add to your hot pan. Sear on each side for approximately 3 minutes. Remove to a plate and allow to rest for a couple of minutes, then slice.
Wash your parsley, shake to remove excess water, dry and roughly chop.
Add everything to a small food processor, season and then blitz together until everything is well combined.
Taste and adjust seasonings according to your taste.
Arrange butter lettuce on the bottom of your salad bowl or platter.
Add all the chopped veggies in a mixing bowl, season with sea salt and cracked black pepper. Pour over half the dressing and toss well to combine them well.
Place the veggie mix on top of your lettuce leaves, then add the sliced chicken.
Rinse peel and remove the pit from your avocado then slice into thin slices and fan on top of your chicken, add a pinch of Cajun spices for some colour.
Place the remaining dressing in a small jug, serve your salad with the dressing on the side.