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
- Prep: 15 mins
Cook: 20 mins
Plus marinating
- Serves 4
- Easy
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
-
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.
-
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.
-
Mix the lettuce and cucumber, top
with the corn and chicken, and drizzle
over your choice of dressing.
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