Sweet Chilli Chicken, Tomato and Corn Salad
Here's a chicken salad recipe with a twist. A delicious fusion of Sweet Chili Chicken, Tomato & Corn Salad. A refreshing, healthy and delicious summer meal.
Recipe Tip Corn is a good source of fibre that supports digestive health.
Ingredients
- 1/3 cup sweet chilli sauce
- 1 spring onion, finely chopped
- 2 cos lettuces, leaves separated
- 2 avocados, cut into wedges
- 1/3 cup coriander leaves
- 3 chicken breasts
- 2 tablespoons lemon or lime juice
- 2 cloves garlic, crushed
- 3 corn cobs, husk and silk removed
- 400 grams cherry tomatoes, halved
- 1/3 cup olive oil
- 1/3 cup sweet chilli sauce
- 1 spring onion, finely chopped
- 2 cos lettuces, leaves separated
- 2 avocados, cut into wedges
- 1/3 cup coriander leaves
- 3 chicken breasts
- 2 tablespoons lemon or lime juice
- 2 cloves garlic, crushed
- 3 corn cobs, husk and silk removed
- 400 grams cherry tomatoes, halved
- 1/3 cup olive oil
- Step 1 of 5Place chicken breasts in a large bowl. In a small bowl, whisk together 2 tablespoons of the oil, half of the chilli sauce and half of the garlic. Pour the mix over the chicken and coat well. Cover bowl and refrigerate for 30 minutes to marinate.
- Step 2 of 5Heat a BBQ plate or char-grill pan on medium-high. Brush corn with 1 tablespoon of oil and grill, turning several times, for 8-10 minutes, until browned and tender. Transfer to a chopping board and cut into 2cm thick slices.
- Step 3 of 5Grill chicken for 5 minutes on each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes, then cut into slices.
- Step 4 of 5In a small bowl, whisk remaining oil, sweet chilli sauce, garlic and lemon or lime juice. Stir in spring onion and 1 tablespoon of water.
- Step 5 of 5On a platter, arrange lettuce leaves, avocado, corn, chicken and tomatoes. Drizzle with dressing and sprinkle with coriander to serve.
Method
- Step 1 of 5Place chicken breasts in a large bowl. In a small bowl, whisk together 2 tablespoons of the oil, half of the chilli sauce and half of the garlic. Pour the mix over the chicken and coat well. Cover bowl and refrigerate for 30 minutes to marinate.
- Step 2 of 5Heat a BBQ plate or char-grill pan on medium-high. Brush corn with 1 tablespoon of oil and grill, turning several times, for 8-10 minutes, until browned and tender. Transfer to a chopping board and cut into 2cm thick slices.
- Step 3 of 5Grill chicken for 5 minutes on each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes, then cut into slices.
- Step 4 of 5In a small bowl, whisk remaining oil, sweet chilli sauce, garlic and lemon or lime juice. Stir in spring onion and 1 tablespoon of water.
- Step 5 of 5On a platter, arrange lettuce leaves, avocado, corn, chicken and tomatoes. Drizzle with dressing and sprinkle with coriander to serve.
Nutrition per serving
3519 Kilojoules
Protein39 grams
Fat57 grams
Carbs37 grams
Sugars27 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Place chicken breasts in a large bowl. In a small bowl, whisk together 2 tablespoons of the oil, half of the chilli sauce and half of the garlic. Pour the mix over the chicken and coat well. Cover bowl and refrigerate for 30 minutes to marinate.
- Step 2 of 5Heat a BBQ plate or char-grill pan on medium-high. Brush corn with 1 tablespoon of oil and grill, turning several times, for 8-10 minutes, until browned and tender. Transfer to a chopping board and cut into 2cm thick slices.
- Step 3 of 5Grill chicken for 5 minutes on each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes, then cut into slices.
- Step 4 of 5In a small bowl, whisk remaining oil, sweet chilli sauce, garlic and lemon or lime juice. Stir in spring onion and 1 tablespoon of water.
- Step 5 of 5On a platter, arrange lettuce leaves, avocado, corn, chicken and tomatoes. Drizzle with dressing and sprinkle with coriander to serve.