Peri Peri Chicken Salad with Sweetcorn & Tahini Dressing

Peri Peri Chicken Salad with Sweetcorn & Tahini Dressing

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, March 1, 2020.
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Ingredients

Chicken

  • 1 pack chicken breast steaks
  • 1 pack mustard mayo
  • 1 pack peri peri panko crumb

Corn

  • 1 pack frozen corn
  • 1 lettuce, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 telegraph cucumber, halved lengthways & thinly sliced
  • 1 pack feta cheese, crumbled
  • 1/2 pack tahini dressing

To Serve

  • Remaining tahini dressing

Steps

  1. Prep & cook chicken. Pat chicken dry and place on a lined oven tray. Spread a little mustard mayo (about 1 tsp per piece) over chicken. Sprinkle with peri peri panko crumb and season. Bake for 12-15 minutes, until chicken is cooked through and crumb is golden. Slice thickly.
  2. Meanwhile, cook corn. Heat a drizzle of oil in a medium fry-pan on high heat. Cook corn for 3-5 minutes, until tender. Season and transfer to a bowl to cool slightly.
  3. Prep remaining corn ingredients. Add all to bowl with corn. Toss with first measure of tahini dressing and season.
  4. Serve chicken with salad and remaining tahini dressing.

Nutritional Information

Energy 2414 kj
577 kcal
Protein 44.2g
Carbohydrate 35.2g
Fat 27.9g