Corn and chicken salad
- September 2010
- Serves 4
- Takes 20 minutes to make, 30 minutes to cook
This attractive-looking chicken salad recipe make a delicious lunch or light supper.
- 32.3g (10.3g saturated)
- 15.7g (4.4g sugars)
- 3 corn-on-the-cobs with husks
- 50g unsalted butter, softened
- 1½ tbsp harissa (we like Belazu Rose Harissa)
- Grated zest and juice of 1 lemon
- Handful of fresh flatleaf parsley, chopped
- 2 large free-range chicken breasts, flattened to 2cm thick with a rolling pin
- 1 tbsp olive oil
- Good pinch of cayenne pepper
- 1 red pepper, deseeded and sliced
- 1 avocado, sliced
- 2 large handfuls of lamb’s lettuce
- 3 tbsp extra-virgin olive oil
- Handful of fresh chives, chopped
- Soak 3 lengths of kitchen string in warm water for 15 minutes. Meanwhile, peel back the husks of the corn, leaving the leaves attached at the base. In a small bowl, blend the butter, harissa, lemon zest and parsley. Season well and smear all over the corn-on-the-cobs, then re-cover with the leaves and tie string around each cob.
- Preheat a griddle until hot, then griddle the corn in their husks, turning, for about 15-20 minutes until blackened all over. Remove from the heat and set aside. Brush the chicken breasts with the olive oil, season generously with salt and pepper and a good pinch of cayenne pepper, then griddle for 2-3 minutes on each side. Set aside.
- Mix the red pepper, avocado and lamb’s lettuce in a salad bowl. In a small bowl, whisk the lemon juice with salt and pepper, then whisk in the extra-virgin olive oil. Pour the dressing over the salad and toss together. Slice the chicken into strips and add to the salad.
- Remove the string and husks from the warm sweetcorn and, using a sharp knife and cutting the length of the cob, carefully strip off the kernels and add to the salad. Toss well to combine, sprinkle over the chives and serve immediately.
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