Cobb salad
Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it's perfect for busy weeknights
Griddled chicken & corn on the cob salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 4 small skinless chicken breasts
- 2 garlic clovescrushed
- 1tbsp paprika
- juice 1 lemon
- 2tbsp olive oil
- 2 corncobs
- 4 Little Gem lettucesquartered lengthways
- ½ cucumberdiced
Nutrition: per serving
- kcal236low
- fat8g
- saturates1g
- carbs12g
- sugars4g
- fibre3g
- protein28g
- salt0.2glow
Method
step 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.
step 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.
step 3
Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.
