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
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
plus marinating- 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.
- 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.
- 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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http://www.bbcgoodfood.com/recipes/2196645/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
plus marinatingIngredients
- 4 small skinles chicken breasts
- 2 garlic cloves , crushed
- 1 tbsp paprika
- juice 1 lemon
- 2 tbsp olive oil
- 2 corn cobs
- 4 Little Gem lettuces , quartered lengthways
- ½ cucumber , diced
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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28 June 2012
Melanie rated and commented on this recipe
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04 July 2012
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