Griddled chicken & corn on the cob salad

Griddled chicken & corn on the cob salad

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

plus marinating

Method

  1. Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
  2. Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
  3. Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

PER SERVING

236 kcalories, protein 28g, carbohydrate 12g, fat 8 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.2 g

Recipe from Good Food magazine, June 2012.

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Latest comments and suggestions

  • 28 June 2012

    Melanie rated and commented on this recipe

    4 stars

    Made this and used a lime juice dressing. Really lovely

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  • 04 July 2012

    Mina rated and commented on this recipe

    5 stars

    Very very nice and healthy. It just needs a bit of dressing of sorts. Will deffinately make it again

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

plus marinating

Ingredients

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PER SERVING

236 kcalories, protein 28g, carbohydrate 12g, fat 8 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.2 g

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