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Griddled chicken & corn on the cob salad

Griddled chicken & corn on the cob salad

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal236
fat8g
saturates1g
carbs12g
sugars4g
fibre3g
protein28g
low insalt0.2g
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Ingredients

  • 4 small skinless chicken breasts
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • juice 1 lemon
  • 2tbsp olive oil
  • 2 corn cobs
  • 4 Little Gem lettuces, quartered lengthways
  • ½ cucumber, diced

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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