Toasted Corn and Spicy Chicken Salad – A simple and seasonal salad that’s perfect for summer. – sugar, canola oil, salt, balsamic vinegar, mixed salad greens, sweetened dried cranberries, pound fresh strawberries, quartered, peeled, seeded, and cubed chopped onion, and slivered almonds.
Heat a small frying pan over medium heat. Add the vegetable oil, swirl it around the pan, and then cook the sweetcorn for 5 minutes or until lightly golden.
Set aside. Mix the soured cream, white wine vinegar and caster sugar, and season to taste. Slice the chicken and arrange it with the tomatoes and beans on two plates. Scatter the sweetcorn over, then top with the sliced spring onion and chilli. Drizzle with the soured cream dressing then sprinkle with coriander to finish.
Toasted Corn and Spicy Chicken Salad
Ingredients
- 1/2 cup sugar
- 3/4 cup canola oil
- 1 teaspoon Salt
- 1/4 cup Balsamic vinegar
- 8 cups mixed salad greens
- 2 cups sweetened dried cranberries
- 1/2 pound fresh strawberries, quartered
- 1/2 peeled, seeded, and cubed
- 1/2 cup chopped onion
- 1 cup slivered almonds
Instructions
- Heat a small frying pan over a medium heat. Add the vegetable oil, swirl it around the pan, then cook the sweetcorn for 5 minutes or until lightly golden. Set aside. Mix the soured cream, white wine vinegar and caster sugar, and season to taste.
- Slice the chicken and arrange with the tomatoes and beans on two plates. Scatter the sweetcorn over, then top with the sliced spring onion and chilli.
- Drizzle with the soured cream dressing then sprinkle with coriander to finish.
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