- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- Low fat per serve
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Chilli-ginger infused chicken stars in this vibrant salad, a tantalising fusion of heat and freshness in every bite.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 10mins marinating time
Ingredients
- 500g Coles RSPCA Approved Chicken Leg Fillets
- 2 tbs Marion’s Kitchen Sticky Chilli and Ginger Marinade
- 2 corn cobs, husks and silk removed
- 1/3 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 2cm pieces
- 1/3 cup (80ml) olive oil
- 100g Coles Australian Baby Spinach
- 2 carrots, peeled, shredded
- 2 spring onions, shredded
- 1 lemon, zested, juiced
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine chicken and 1 tbs of the marinade in a large bowl. Cover and place in the fridge for 10 mins to develop the flavours.
Step 2
Heat a barbecue or chargrill on high. Cook the chicken and corn, turning, for 10 mins or until chicken is cooked through and corn is tender and lightly charred.
Step 3
Place bread in a medium bowl. Add oil and toss to combine. Cook on the grill, turning, for 5 mins or until golden.
Step 4
Use a small serrated knife to cut down the side of the corn to release the kernels. Thickly slice chicken.
Step 5
Arrange spinach, carrot, chicken, corn and bread on a serving platter. Sprinkle with spring onion. Combine remaining oil and the lemon juice in a jug. Season. Drizzle over salad. Sprinkle with lemon zest.
Recipe tip
COOK. STORE. SAVE
Root-to-tip: After releasing the kernels from the cobs, save the cobs to make a delicious corn stock – simmer the cobs in a saucepan of boiling water for 1 hour or until golden and aromatic. Use it to make risotto or chicken and corn soup.
Smart swap: Keen to make this salad without the bread? Swap the sourdough for toasted flaked almonds for some crunch factor.
Smart swap: You can use chicken thigh fillets instead of leg.
Chilli-ginger chicken salad
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 10mins marinating time
Ingredients
- 500g Coles RSPCA Approved Chicken Leg Fillets
- 2 tbs Marion’s Kitchen Sticky Chilli and Ginger Marinade
- 2 corn cobs, husks and silk removed
- 1/3 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, cut into 2cm pieces
- 1/3 cup (80ml) olive oil
- 100g Coles Australian Baby Spinach
- 2 carrots, peeled, shredded
- 2 spring onions, shredded
- 1 lemon, zested, juiced
Description
Chilli-ginger infused chicken stars in this vibrant salad, a tantalising fusion of heat and freshness in every bite.
Method
Step 1
Combine chicken and 1 tbs of the marinade in a large bowl. Cover and place in the fridge for 10 mins to develop the flavours.
Step 2
Heat a barbecue or chargrill on high. Cook the chicken and corn, turning, for 10 mins or until chicken is cooked through and corn is tender and lightly charred.
Step 3
Place bread in a medium bowl. Add oil and toss to combine. Cook on the grill, turning, for 5 mins or until golden.
Step 4
Use a small serrated knife to cut down the side of the corn to release the kernels. Thickly slice chicken.
Step 5
Arrange spinach, carrot, chicken, corn and bread on a serving platter. Sprinkle with spring onion. Combine remaining oil and the lemon juice in a jug. Season. Drizzle over salad. Sprinkle with lemon zest.