Chicken & corn on the cob salad Recipe

Chicken & corn on the cob 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
  • &189; cucumber, diced

Instructions

  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.
Prep. Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Chicken
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