Grilled Chicken & Spicy Corn Salad

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 Roast 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

4.5

Hands on Time: 25 - 35 minutes

Overall Time: 40 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Paper Towel
  • Seasoning (salt & pepper)
  • Butter
Photo of Grilled Chicken & Spicy Corn Salad
  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 Corn and the carrots until starting to brown and soften, 5-8 minutes. Remove from the pan and set aside.

  2. CHILLI Corn

    Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until lightly charred, 4-5 minutes (shifting occasionally). In the final minute, add the chilli (to taste). Remove from the pan and set aside.

  3. GOLDEN Chicken

    Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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.

  4. 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 and Corn, and a drizzle of olive oil, and seasoning.

  5. OM NOM NOM

    Plate up the loaded Corn salad and side with sliced Chicken, and green beans. Crumble over the feta, drizzle over the sour cream and garnish with the coriander.

  • Carrot - 120g

  • Corn - 50g

  • Green Beans - 100g

  • Fresh Chilli - 1

  • Free-range Chicken Breast/s - 1

  • NOMU Roast Rub - 7,5ml

  • Sour Cream - 40ml

  • Lime Juice - 10ml

  • Salad Leaves - 20g

  • Piquanté Peppers - 20g

  • Danish-style Feta - 30g

  • Fresh Coriander - 3g

  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 Corn and the carrots until starting to brown and soften, 5-8 minutes. Remove from the pan and set aside.

  2. CHILLI Corn

    Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until lightly charred, 4-5 minutes (shifting occasionally). In the final minute, add the chilli (to taste). Remove from the pan and set aside.

  3. GOLDEN Chicken

    Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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.

  4. 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 and Corn, and a drizzle of olive oil, and seasoning.

  5. OM NOM NOM

    Plate up the loaded Corn salad and side with sliced Chicken, and green beans. Crumble over the feta, drizzle over the sour cream and garnish with the coriander.

  • Carrot - 240g

  • Corn - 100g

  • Green Beans - 200g

  • Fresh Chilli - 1

  • Free-range Chicken Breast/s - 2

  • NOMU Roast Rub - 15ml

  • Sour Cream - 80ml

  • Lime Juice - 20ml

  • Salad Leaves - 40g

  • Piquanté Peppers - 40g

  • Danish-style Feta - 60g

  • Fresh Coriander - 5g

  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 Corn and the carrots until starting to brown and soften, 8-10 minutes. Remove from the pan and set aside.

  2. CHILLI Corn

    Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until lightly charred, 5-6 minutes (shifting occasionally). In the final minute, add the chilli (to taste). Remove from the pan and set aside.

  3. GOLDEN Chicken

    Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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.

  4. 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 and Corn, and a drizzle of olive oil, and seasoning.

  5. OM NOM NOM

    Plate up the loaded Corn salad and side with sliced Chicken, and green beans. Crumble over the feta, drizzle over the sour cream and garnish with the coriander.

  • Carrot - 360g

  • Corn - 150g

  • Green Beans - 300g

  • Fresh Chillies - 2

  • Free-range Chicken Breasts - 3

  • NOMU Roast Rub - 22,5ml

  • Sour Cream - 120ml

  • Lime Juice - 30ml

  • Salad Leaves - 60g

  • Piquanté Peppers - 60g

  • Danish-style Feta - 90g

  • Fresh Coriander - 8g

  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 Corn and the carrots until starting to brown and soften, 8-10 minutes. Remove from the pan and set aside.

  2. CHILLI Corn

    Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until lightly charred, 5-6 minutes (shifting occasionally). In the final minute, add the chilli (to taste). Remove from the pan and set aside.

  3. GOLDEN Chicken

    Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. 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.

  4. 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 and Corn, and a drizzle of olive oil, and seasoning.

  5. OM NOM NOM

    Plate up the loaded Corn salad and side with sliced Chicken, and green beans. Crumble over the feta, drizzle over the sour cream and garnish with the coriander.

  • Carrot - 480g

  • Corn - 200g

  • Green Beans - 400g

  • Fresh Chillies - 2

  • Free-range Chicken Breasts - 4

  • NOMU Roast Rub - 30ml

  • Sour Cream - 160ml

  • Lime Juice - 40ml

  • Salad Leaves - 80g

  • Piquanté Peppers - 80g

  • Danish-style Feta - 120g

  • Fresh Coriander - 10g

Frequently Asked Questions

What is the preparation time for Grilled Chicken & Spicy Corn Salad?

The preparation time for Grilled Chicken & Spicy Corn Salad with charred green beans, carrots & a zesty lime dressing is between 25 and 35 minutes.

What is the total time required to make Grilled Chicken & Spicy Corn Salad with charred green beans, carrots & a zesty lime dressing?

The total time required to make Grilled Chicken & Spicy Corn Salad with charred green beans, carrots & a zesty lime dressing is between 40 and 50 minutes.

How many servings does Grilled Chicken & Spicy Corn Salad provide?

4 servings

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

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

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

Calories: 549, Carbs: 41 grams, Fat: grams, Protein: 47.9 grams, Sugar: 17.5 grams, Salt: 834 grams

How do I prepare Grilled Chicken & Spicy Corn Salad?

CHILLI CORN: Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until lightly charred, 4-5 minutes (shifting occasionally). In the final minute, add the chilli (to taste). Remove from the pan and set aside. GOLDEN CHICKEN: Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. 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 and corn, and 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 corn and the carrots until starting to brown and soften, 5-8 minutes. Remove from the pan and set aside. OM NOM NOM: Plate up the loaded corn salad and side with sliced chicken, and green beans. Crumble over the feta, drizzle over the sour cream and garnish with the coriander.

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

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

How many calories does Grilled Chicken & Spicy Corn Salad have?

549 calories

How much fat content does Grilled Chicken & Spicy Corn Salad have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

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Skinless Chicken Breast Avg 450 G

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Free Range Skinless Chicken Mini Breast Fillets 400 G

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Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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