Grilled chicken and corn salad

Weeknight meals can both be simple and sensational.
recipe, chicken, salad
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Recipe from: 18 August 2015
Preparation time: 5 min
Cooking time: 25 min


  • 3
    chicken breast fillets
  • olive oil
  • 2
    corn on the cob
  • salad leaves
  • 1
    punnet cherry tomatoes (or 2 ripe tomatoes, diced)
  • 2
    spring onions, sliced
  • 30
    white-wine vinegar
  • 10
    hot English mustard
  • 50
    olive oil
  • 15
    finely chopped basil
Servings: Change Serving


Halve the chicken fillets horizontally. Brush with olive oil and season well. Heat a griddle pan and grill the chicken on both sides until just done. Cut into slices or cubes.

Place the corn on the griddle pan and grill on all sides until done. Cut the kernels off the cob and mix with the chicken pieces and the remaining salad ingredients.

Mix the vinegar and mustard together. Slowly pour the oil in while whisking continuously. Stir in the basil and pour the dressing over the salad. Toss to coat then serve.

Text and image: Ideas Magazine

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