Smoky chicken with warm corn & potato salad

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1. Video tutorial: Crushing garlic

1. Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
2. Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
3. Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

Sweetcorn

You can make this salad all year round - just swap the corn cobs for a 198g can sweetcorn.

343 kcalories, protein 38g, carbohydrate 31g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.25 g

Latest comments and suggestions

• Laura

  07 August 2009

  Laura rated and commented on this recipe

  

  Excellent, thought I overdid it on the paprika when I tasted chicken on its own but with the potato salad it was lovely. Definitely do again.

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• schizopear

  10 August 2009

  schizopear rated and commented on this recipe

  

  this meal was rather more exciting than it deserves to be, considering how little work was involved and how quickly it came together. i admit we just ate the corn on the cob (just fancied it that way), but i would try it again with the corn mixed into the potato salad. definitely a keeper.

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• Flylady

  10 August 2009

  Flylady rated and commented on this recipe

  

  Can't believe such a simple recipe can taste so delicious. A lovely summer salad to serve with lots of things. A great way to liven up new potatoes.

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• MammaGee

  15 August 2009

  MammaGee commented on this recipe

  Yummy, fast and very fresh tasting !! A good mid week supper.

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• Belkey

  30 August 2009

  Belkey rated and commented on this recipe

  

  This was so easy & looked like a lot more effort went into it than actually did! However, I halved the ingrdients as there was just 2 of us and didn't think there was quite enough salad - so would bulk that out next time.

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• Claire

  01 September 2009

  Claire commented on this recipe

  It was OK but relatively bland and nothing special. Would use more paprika next time. Was cooking for two so halved the quantities (but had a 350g bag of potatoes so used them all) and the portion size was tiny. No wonder it looks favourable on the nutritional info!

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• Lynsey

  02 September 2009

  Lynsey rated and commented on this recipe

  

  A fab dish. Real easy and quick to make and really tasty. I loved the lime zing.

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• ThomMich

  10 September 2009

  ThomMich rated and commented on this recipe

  

  This is a very easy and tasty dish. I used tinned sweetcorn and didn't have any coriander. I would use more paprika and more garlic next time, but I thought I'd be careful on my first attempt!

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• Beckley

  06 October 2009

  Beckley rated and commented on this recipe

  

  Was very disappointed, it was extremely bland and my husband certainly does not want it again.

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Ingredients

• 500g bag new potatoes
• 2 large corn cobs
• ½ red onion , thinly sliced
• juice 1 lime
• 2 tbsp olive oil
• 2 garlic cloves , crushed
• ½- 1 tsp sweet smoked paprika
• 4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
• small bunch coriander , leaves roughly chopped
• lime wedges, optional, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 8 mins

Cook 12 mins

Low-fat

Ingredients

• 500g bag new potatoes
• 2 large corn cobs
• ½ red onion , thinly sliced
• juice 1 lime
• 2 tbsp olive oil
• 2 garlic cloves , crushed
• ½- 1 tsp sweet smoked paprika
• 4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
• small bunch coriander , leaves roughly chopped
• lime wedges, optional, to serve

343 kcalories, protein 38g, carbohydrate 31g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.25 g

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