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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  236

• Protein

  28g

• Carbs

  12g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  0.2g

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

Directions

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

Categories: Cuisines, Dishes, Meat, Seasonal, Vegetables