Chicken & corn on the cob salad

  • Low Fat


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


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.

  • Total time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,081kJ
Fat 9.5g
Saturated Fat 1.5g
Carbohydrate 19.4g
Sugars 2.4g
Protein 23.5g
Salt 0.1g
Fibre 1.8g

23mg vitamin C per serving

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4 stars

Average user rating Based on 3 ratings