Grilled chicken and corn salad

Ideas
4 servings Prep: 5 mins, Cooking: 25 mins
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Weeknight meals can both be simple and sensational.

By Food24 May 04 2015
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Ingredients (8)

3 chicken breast fillets
2 sweetcorn — on the cob
lettuce
1 cherry tomatoes — diced
2 spring onions — sliced
DRESSING:
30 ml vinegar — white wine
10 ml english mustard — hot
15 ml fresh basil — finely chopped
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Method:

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.

Dressing:
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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