What are the main ingredients in Grilled Chicken & Spicy Corn Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Grilled Chicken & Spicy Corn Salad?

Calories: 527, Carbs: 40 grams, Fat: grams, Protein: 47.6 grams, Sugar: 17.8 grams, Salt: 711 grams

How do I prepare Grilled Chicken & Spicy Corn Salad?

CHILLI CORN: Return the pan to over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the sliced chilli (to taste). Remove from the pan and set aside. CHARRED BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). Remove from the pan, season and cover. GOLDEN CHICKEN: Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. FOR ZING AND FRESHNESS: To a bowl, add the sour cream, the lime juice (to taste), seasoning, and water in 5ml increments until drizzling consistency. To a separate bowl, add the salad leaves, the peppers, the charred carrots, the charred corn, a drizzle of olive oil, and seasoning. BEGIN WITH CARROTS: Place a pan (with a lid) on medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrots pieces until starting to brown and soften, 5-8 minutes. Remove from the pan and cover. OM NOM NOM: Plate up the loaded corn salad and crumble over the drained feta. Serve with the green beans and the sliced chicken. Drizzle over the sour cream and sprinkle over the chopped coriander.

What should be prepared from my kitchen to make Grilled Chicken & Spicy Corn Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Grilled Chicken & Spicy Corn Salad

Name: Grilled Chicken & Spicy Corn Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Goodbye boring chicken salads and hello layers of crunch, beautifully prepared vegetables, and buttery chicken. You can look forward to pops of corn, a kick of chilli, charred green beans, earthy carrots, and creamy feta, topped with NOMU Poultry Rub-spiced chicken. Finished with a lime & sour cream salad dressing.

Grilled Chicken & Spicy Corn Salad

with charred green beans, carrots & a zesty lime dressing

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Corn
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Coriander
Green Beans
Lime Juice
NOMU Poultry Rub
Piquanté Peppers
Salad Leaves
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Photo of Grilled Chicken & Spicy Corn Salad

Serves 1

BEGIN WITH CARROTS
Place a pan (with a lid) on medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrots pieces until starting to brown and soften, 5-8 minutes. Remove from the pan and cover.
CHILLI CORN
Return the pan to over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the sliced chilli (to taste). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). Remove from the pan, season and cover.
GOLDEN CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR ZING AND FRESHNESS
To a bowl, add the sour cream, the lime juice (to taste), seasoning, and water in 5ml increments until drizzling consistency. To a separate bowl, add the salad leaves, the peppers, the charred carrots, the charred corn, a drizzle of olive oil, and seasoning.
OM NOM NOM
Plate up the loaded corn salad and crumble over the drained feta. Serve with the green beans and the sliced chicken. Drizzle over the sour cream and sprinkle over the chopped coriander.

Carrot - 120g
Corn - 50g
Fresh Chilli - 1
Green Beans - 100g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 7,5ml
Sour Cream - 40ml
Lime Juice - 10ml
Salad Leaves - 20g
Piquanté Peppers - 20g
Danish-style Feta - 30g
Fresh Coriander - 3g

Download the Recipe

Serves 2

BEGIN WITH CARROTS
Place a pan (with a lid) on medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrots pieces until starting to brown and soften, 5-8 minutes. Remove from the pan and cover.
CHILLI CORN
Return the pan to over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the sliced chilli (to taste). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). Remove from the pan, season and cover.
GOLDEN CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR ZING AND FRESHNESS
To a bowl, add the sour cream, the lime juice (to taste), seasoning, and water in 5ml increments until drizzling consistency. To a separate bowl, add the salad leaves, the peppers, the charred carrots, the charred corn, a drizzle of olive oil, and seasoning.
OM NOM NOM
Plate up the loaded corn salad and crumble over the drained feta. Serve with the green beans and the sliced chicken. Drizzle over the sour cream and sprinkle over the chopped coriander.

Carrot - 240g
Corn - 100g
Fresh Chilli - 1
Green Beans - 200g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 15ml
Sour Cream - 80ml
Lime Juice - 20ml
Salad Leaves - 40g
Piquanté Peppers - 40g
Danish-style Feta - 60g
Fresh Coriander - 5g

Download the Recipe

Serves 3

BEGIN WITH CARROTS
Place a pan (with a lid) on medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrots pieces until starting to brown and soften, 8-10 minutes. Remove from the pan and cover.
CHILLI CORN
Return the pan to over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). In the final minute, add the sliced chilli (to taste). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). Remove from the pan, season and cover.
GOLDEN CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR ZING AND FRESHNESS
To a bowl, add the sour cream, the lime juice (to taste), seasoning, and water in 5ml increments until drizzling consistency. To a separate bowl, add the salad leaves, the peppers, the charred carrots, the charred corn, a drizzle of olive oil, and seasoning.
OM NOM NOM
Plate up the loaded corn salad and crumble over the drained feta. Serve with the green beans and the sliced chicken. Drizzle over the sour cream and sprinkle over the chopped coriander.

Carrot - 360g
Corn - 150g
Fresh Chillies - 2
Green Beans - 300g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 22,5ml
Sour Cream - 120ml
Lime Juice - 30ml
Salad Leaves - 60g
Piquanté Peppers - 60g
Danish-style Feta - 90g
Fresh Coriander - 8g

Download the Recipe

Serves 4

BEGIN WITH CARROTS
Place a pan (with a lid) on medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the carrots pieces until starting to brown and soften, 8-10 minutes. Remove from the pan and cover.
CHILLI CORN
Return the pan to over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). In the final minute, add the sliced chilli (to taste). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting constantly). Remove from the pan, season and cover.
GOLDEN CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FOR ZING AND FRESHNESS
To a bowl, add the sour cream, the lime juice (to taste), seasoning, and water in 5ml increments until drizzling consistency. To a separate bowl, add the salad leaves, the peppers, the charred carrots, the charred corn, a drizzle of olive oil, and seasoning.
OM NOM NOM
Plate up the loaded corn salad and crumble over the drained feta. Serve with the green beans and the sliced chicken. Drizzle over the sour cream and sprinkle over the chopped coriander.