Toasted corn and chicken salad recipe

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 391 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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1650kj 391kcal 20%
  • Fat 12g 17%
  • Saturates 4g 18%
  • Sugars 12g 14%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 35.7g Protein 37.1g Fibre 11.5g


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