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Chicken & corn on the cob salad
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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.
Typical values per serving:
23mg vitamin C per serving