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Smoky chicken with warm corn & potato salad

Smoky chicken with warm corn & potato salad

A star rating of 4.1 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This chicken dish is full of fresh summer flavours, perfect for a quick and healthy midweek meal

Nutrition:
HighlightNutrientUnit
kcal343
fat8g
saturates1g
carbs31g
sugars4g
fibre2g
protein38g
low insalt0.25g
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Ingredients

  • 500g bag new potato
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SWEETCORN

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

Recipe from Good Food magazine, September 2009

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Overall rating

A star rating of 4.1 out of 5.26 ratings
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