zoom

    Save to your scrapbook

    Chicken & corn on the cob salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Chicken & corn on the cob salad

    • Low Fat
    • Total time: 20 minutes

    Serves: 4

    Ingredients

    1 pack 2 sweetcorn (200g corn weight)
    250g small Charlotte potatoes, thickly sliced
    350g pack chicken mini breast fillets
    1 tsp hot smoked paprika
    2 tbsp olive oil
    1 Little Gem lettuce, shredded
    Juice of 1 small lemon
    ½ x 25g pack parsley, chopped
     

    Method

    1. Cook the sweetcorn and potatoes for 10 minutes in boiling water until tender then drain. Meanwhile, mix the chicken with the paprika and 1 tbsp oil and griddle for 3-4 minutes each side until cooked through with no pink meat. Remove and keep warm. Griddle the corn for 5 minutes until chargrilled.

    2. Cut the corn from the cobs and combine with the chicken, potatoes and lettuce. Mix the remaining oil with the lemon juice and parsley, toss into the salad and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary