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
Grilled Chicken & Spicy Corn Salad
with charred green beans, carrots & a zesty lime dressing
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
- Butter
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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