Skip to main content

Oregano chicken with grilled corn salad

Skip to IngredientsSkip to Method
  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

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!

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + resting time
Oregano chicken with grilled corn salad


  • 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

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.


  1. 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.
  2. Step 2

    Meanwhile, cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly.
  3. 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.
  4. 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.

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%)