Griddled chicken & corn on the cob salad

A plate of food with broccoli Chicken Salad Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:20 mins
  • Plus marinating
  • Easy
  • Serves 4

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

Nutrient Unit
kcal 236
fat 8g
saturates 1g
carbs 12g
sugars 4g
fibre 3g
protein 28g
salt 0.2g


  • 4 small skinless chicken breasts
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • juice 1 lemon
  • 2tbsp olive oil
  • 2 corn cobs
  • 4 Little Gem lettuces, quartered lengthways
  • ½ cucumber, diced
Peruvian chicken, avocado & quinoa salad


  • STEP 1

Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.

  • STEP 2

Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.

  • STEP 3
Warm chicken salad

Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

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