Toasted corn and chicken salad recipe

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  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 388 calories / serving
  • Healthy
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Toasted corn and chicken salad HERO

Heat a small frying pan over a medium heat. Add the vegetable oil, swirl it around the pan, then cook the sweetcorn for 5 minutes or until lightly golden. Set aside.

Mix the soured cream, white wine vinegar and caster sugar, and season to taste.

Slice the chicken and arrange with the tomatoes and beans on two plates. Scatter the sweetcorn over, then top with the sliced spring onion and chilli.

Drizzle with the soured cream dressing then sprinkle with coriander to finish.

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  • Ingredients

  • 2 tsp vegetable oil
  • 75g sweetcorn kernels
  • 2 tbsp soured cream
  • 1tsp white wine vinegar
  • pinch caster sugar
  • 1 x 200g pack flamegrilled or other cooked chicken
  • 125g cherry tomatoes, halved
  • 1x400g tin kidney beans
  • 1 large spring onion
  • 1 red chilli, deseeded and sliced
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  • Calories
    388
    19%
  • Sugar
    9g
    10%
  • Fat
    11g
    16%
  • Saturates
    3.5g
    18%
  • Salt
    1.4g
    23%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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