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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
  • Serves 4
  • Easy
  • Calories 236
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 4
  • Protein 28
  • Fat 8
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 236
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 4
  • Protein 28
  • Fat 8
  • Fibre 3
  • Salt 0.2

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

  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.

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