Griddled chicken & corn on the cob salad
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
Plus marinating
A star rating of 4.7 out of 5.9 ratingsRate
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Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad
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Cobb salad
A star rating of 4.9 out of 5.6 ratings
Spicy corn, black bean & feta salad
A star rating of 4.8 out of 5.70 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 small skinless chicken breasts
-
2 garlic cloves
crushed
-
1tbsp paprika
-
juice 1 lemon
-
2tbsp olive oil
-
2 corn
cobs
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4 Little Gem lettuces
quartered lengthways
-
½ cucumber
diced
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Nutrition: per serving
-
kcal236
low
-
fat8g
-
saturates1g
-
carbs12g
-
sugars4g
-
fibre3g
-
protein28g
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salt0.2g
low
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Method
-
step 1
Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
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step 2
Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
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step 3
Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.
Recipe from Good Food magazine, June 2012
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A star rating of 4.7 out of 5.9 ratings
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