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, slivered almonds, 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.;
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.