Toasted corn and chicken salad recipe
A 15-minute salad to serve two that makes the most of summer flavours. Toasting your corn gives it great depth and char that pairs so well with flame-grilled chicken and bright cherry tomatoes. The addition of kidney beans will give you a welcome fibre boost while the indulgent soured cream dressing will pare back the heat from your sliced red chilli.
See method- Serves 2
- 5 mins to prepare and 10 mins to cook
- 391 calories / serving
Ingredients
- 2 tsp vegetable oil
- 75g sweetcorn kernels
- 2 tbsp soured cream
- 1tsp white wine vinegar
- pinch caster sugar
- 1 x 200g pack flamegrilled or other cooked chicken
- 125g cherry tomatoes, halved
- 1x400g tin kidney beans
- 1 large spring onion
- 1 red chilli, deseeded and sliced
Each serving contains
- Energy
- 1650kJ 391.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 1.7g
- Sugars
- 12g
of the Reference intake
Carbohydrate 35.7gProtein 37.1gFibre 11.5g
Method
- Heat a small frying pan over a medium heat. Add the vegetable oil, swirl it around the pan, then cook the sweetcorn for 5 minutes or until lightly golden. Set aside.
- Mix the soured cream, white wine vinegar and caster sugar, and season to taste.
- Slice thechickenand arrange with thetomatoesand beans on two plates. Scatter the sweetcorn over, then top with the sliced spring onion and chilli.
- Drizzle with the soured cream dressing then sprinkle with coriander to finish.
- See more chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
