Dinner is made easy with this flavoursome chicken with grilled corn salad recipe. It's a great weeknight meal to make you feel good too!
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + resting time
+ resting time
Ingredients
1 tbs chopped oregano
2 garlic cloves, crushed
2 tbs olive oil
2 (250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
2 corn cobs, husks and silk removed
60g pkt Coles Australian Baby Spinach & Rocket
1/2 small red onion, thinly sliced
250g cherry tomatoes, halved
250g pkt Coles Australian Baby Beetroot, quartered
1/2 cup (80g) almonds, chopped
1/4 cup flat-leaf parsley leaves
1/3 cup (80ml) orange juice
2 tsp Coles Wholegrain Mustard
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine oregano, garlic and half the oil in a medium bowl. Add chicken and turn to coat. Season. Heat a chargrill on high. Cook the chicken for 4 mins each side or until cooked through. Transfer to a plate and cover. Rest for 5 mins.
Step 2
Meanwhile, cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly.
Step 3
Use a small serrated knife to cut down sides of the corn to release the kernels. Place in a bowl with the spinach and rocket, onion, tomato, beetroot, almond and parsley. Toss to combine.
Step 4
Place the orange juice, mustard and remaining oil in a screw-top jar. Shake well to combine. Drizzle over the salad. Season. Serve the salad with chicken.
2 (250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
2 corn cobs, husks and silk removed
60g pkt Coles Australian Baby Spinach & Rocket
1/2 small red onion, thinly sliced
250g cherry tomatoes, halved
250g pkt Coles Australian Baby Beetroot, quartered
1/2 cup (80g) almonds, chopped
1/4 cup flat-leaf parsley leaves
1/3 cup (80ml) orange juice
2 tsp Coles Wholegrain Mustard
Description
Dinner is made easy with this flavoursome chicken with grilled corn salad recipe. It's a great weeknight meal to make you feel good too!
Method
Step 1
Combine oregano, garlic and half the oil in a medium bowl. Add chicken and turn to coat. Season. Heat a chargrill on high. Cook the chicken for 4 mins each side or until cooked through. Transfer to a plate and cover. Rest for 5 mins.
Step 2
Meanwhile, cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly.
Step 3
Use a small serrated knife to cut down sides of the corn to release the kernels. Place in a bowl with the spinach and rocket, onion, tomato, beetroot, almond and parsley. Toss to combine.
Step 4
Place the orange juice, mustard and remaining oil in a screw-top jar. Shake well to combine. Drizzle over the salad. Season. Serve the salad with chicken.
