Chicken and avocado is already a winning combination for a high-protein lunch, but these chicken breasts are also marinated in a paprika and garlic rub so that they sizzle in smoky flavour.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
In a bowl, mix together the paprika, 3⁄4 of the finely grated garlic and 1 tbsp oil; season. Rub all over the chicken breasts, ensuring they’re well coated. You can cook them immediately or chill and marinate for up to 4 hours.
Bring a large pan of water to the boil, add the sweetcorn and simmer vigorously for 5 minutes; drain. Meanwhile, make the dressing by mixing the remaining finely grated garlic with the yogurt, mayonnaise, vinegar and dill; season.
Heat a large frying pan over a high heat. Rub all the sweetcorn with the remaining 1⁄2 tbsp oil and season with salt. Fry the cobs, turning regularly, for about 6 minutes or until charred in places; take out of the pan and set aside. Fry the chicken for about 4-5 minutes on each side, turning occasionally, until cooked through, the juices run clear and there is no pink meat. Pour over the lime juice, take out of the pan and rest for 5 minutes.
Arrange the lettuce, avocados and shallot on a platter. Use tongs to hold the sweetcorn cobs and slice off the kernels with a knife. Slice the chicken and serve over the salad, scattering over the sweetcorn and spooning over the dressing.
Just a pinch of dried dill adds a lovely hint of ansise and lemon to dishes. Mix through breadcrumbs to create a tasty fish crust, or stir into salad dressings.
And to drink...
Enjoy this summery chicken salad with a glass of velvety smooth Waitrose Blueprint Beaujolais Villages, France (75cl).