Smoky griddled chicken salad with corn & couscous

Name: Smoky griddled chicken salad with corn & couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600 g pack British chicken breast fillets, larger fillets halved to make equal pieces; 1 tbsp Ottolenghi Sweet & Smokey Seasoning; 3 tbsp olive oil, plus extra to drizzle (optional); 2 pack Essential Sweetcorn; 400 g pack cherry vine tomatoes; 250 g giant wholewheat couscous; 20 g pack chives, snipped; 2 lemons, juice of 1, plus 1 cut into wedges to serve; Chilli sauce, to serve

A hearty, wholesome salad with that irresistible barbecue flavour. Getting towards your 5 a day never tasted so good!

3 out of 5 stars(2) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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600g pack British chicken breast fillets, larger fillets halved to make equal pieces
1 tbsp Ottolenghi Sweet & Smokey Seasoning
3 tbsp olive oil, plus extra to drizzle (optional)
2 pack Essential Sweetcorn
400g pack cherry vine tomatoes
250g giant wholewheat couscous
20g pack chives, snipped
2 lemons, juice of 1, plus 1 cut into wedges to serve
Chilli sauce, to serve

Preheat the grill to high. Put the chicken between 2 large pieces of baking parchment and bash with a rolling pin to 2cm thickness. Combine the seasoning, 1 tbsp oil and a pinch of salt in a bowl, then add the chicken and turn to coat. Cover and set aside.
Lay the corn and tomatoes, kept on the vine, over a foil-lined baking tray, then brush with 1 tbsp oil. Grill for 15-20 minutes – remove the tomatoes after 10 minutes, or when blistered. Turn the corn during cooking, until tender and blackened in places. Remove the tomatoes from the vines and put in a large serving bowl.
Meanwhile, cook the couscous according to pack instructions. Drain in a sieve, rinse with just-boiled water, then drain for 2-3 minutes. Add to the tomatoes, toss with the remaining 1 tbsp oil, then season.
Heat a griddle pan over a high heat. Cook the chicken in 2 batches for 3-4 minutes each side, until charred with no pink meat and juices that run clear. Leave to rest on a plate. Cut the kernels from the corn, then stir into the couscous with the chives, lemon juice and more oil, if liked. Stir the sliced chicken and any juices into the salad. Serve with lemon wedges and chilli sauce.

Cook’s tip

You can barbecue the vegetables instead. The tomatoes won’t fall through the racks if you put them on some foil. Cook the chicken indoors and finish it off on the barbecue.

Typical values per serving when made using specific products in recipe