Ingredients
- 2 x 250 g chicken breast fillets
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 420 g can no added salt corn kernels, drained
- 1 baby cos lettuce, leaves separated
- 1 large avocado, quartered
- 200 g grape tomatoes, halved
- 1 Lebanese cucumber, thinly sliced
- 4 hard-boiled eggs, halved
- 1 small red onion, thinly sliced
Dressing
- 2½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Method
Step 1
Place chicken breasts on a large plate and rub with oil and paprika to coat.
Step 2
Heat a large non-stick frying pan over medium heat. Add chicken. Cook about 5 minutes on each side, or until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes.
Step 3
Meanwhile, to make dressing, combine all ingredients in screw-top jar, season with pepper and shake well.
Step 4
Thinly slice chicken. Arrange chicken on a platter with corn, lettuce, avocado, tomatoes, cucumber, eggs and onion. Drizzle over dressing to serve.
Tips
- It’s important to cook chicken over a medium heat only to ensure it cooks through to the centre without burning spice coating.
- Canned corn can be replaced with 2 fresh corn cobs. Cook in a lightly oiled non-stick grill pan or on a barbecue grill for 8-10 minutes, turning occasionally, until lightly charred. Cut kernels off the cob and add to salad.
- Pack any leftovers into containers and refrigerate for a lunch on the go the next day.
