Griddled Chicken & Corn on the Cob Salad

2017-05-06

Cuisine: American
Course: Appetizer
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Servings : 4
Prep Time : 15m
Cook Time : 20m
Ready In : 35m

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

Ingredients

4 Small Skinless 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

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.