Smoky chicken, sweetcorn & pancetta salad
A satisfying salad that will be ready in just 20 minutes
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Fry the pancetta in a non-stick pan until the fat starts to melt, then stir in the chicken. Season with pepper, turn up the heat then fry for 5 minutes, stirring often, until both pancetta and chicken are golden.
- Heat a griddle pan. Rub the corn with a drop of oil, season, then griddle for 5-8 minutes, turning often, until tender and blackened in places. Meanwhile, whisk 1 tbsp oil, the mustard, honey, paprika, garlic and vinegar with 1 tbsp water then season to taste.
- Cut the corn kernels from the cob then toss with the chicken, pancetta, lettuce and dressing.
PER SERVING
459 kcalories, protein 45.6g, carbohydrate 21.3g, fat 21.8 g, saturated fat 5.3g, fibre 2.4g, salt 2.21 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1561642/
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Ingredients
- 70g cubed pancetta
- 2 skinless chicken breasts , cut into strips
- 2 sweetcorn cobs
- extra-virgin olive oil
- 2 tsp wholegrain mustard
- 1 tsp clear honey
- ½ tsp hot smoked paprika
- 1 small garlic clove , crushed
- 1 tbsp red wine vinegar
- 2-3 heads Little Gem lettuce , leaves separated
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If you've taken time to make a special main course, why not take the pressure off and serve this simple but delicious pud
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 70g cubed pancetta
- 2 skinless chicken breasts , cut into strips
- 2 sweetcorn cobs
- extra-virgin olive oil
- 2 tsp wholegrain mustard
- 1 tsp clear honey
- ½ tsp hot smoked paprika
- 1 small garlic clove , crushed
- 1 tbsp red wine vinegar
- 2-3 heads Little Gem lettuce , leaves separated
PER SERVING
459 kcalories, protein 45.6g, carbohydrate 21.3g, fat 21.8 g, saturated fat 5.3g, fibre 2.4g, salt 2.21 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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16 August 2011
Beth rated and commented on this recipe
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03 September 2012
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06 October 2012
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10 October 2012
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24 January 2013
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