Nutrition Information
Per Serve
Energy: 2054kJ/491 Cals (24%)
Protein: 39g (78%)
Fat: 25g (36%)
Sat fat: 3g (13%)
Carb: 23g (7%)
Sugar: 14g (16%)
Fibre: 12g (40%)
Sodium: 239mg (12%)
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!
4
15m
Note: + resting time
10m
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.
Meanwhile, cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly.
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.
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.
Energy: 2054kJ/491 Cals (24%)
Protein: 39g (78%)
Fat: 25g (36%)
Sat fat: 3g (13%)
Carb: 23g (7%)
Sugar: 14g (16%)
Fibre: 12g (40%)
Sodium: 239mg (12%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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