BBQ Chicken with Sweetcorn Salad and Ricotta Salata

BBQ Chicken with Sweetcorn Salad and Ricotta Salata

Ready in 40 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 6, 2019.

Ingredients

Chicken

  • 1 pack chicken breast
  • 1 pack smoked hickory sauce

Farro

  • 1 pack cracked farro
  • 1 corn cob
  • 1 tsp butter ^

Salad

  • 1 baby cos lettuce
  • ½ avocado
  • 1 pack ricotta salata
  • Juice of ½ lemon

To Serve

  • Sundried tomato salsa

Steps

  1. Marinate chicken Preheat BBQ hot plate (if using). Bring a pot of salted water to the boil. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and cut through horizontally. Place in a bowl and coat in hickory sauce. Season.
  2. Cook farro Cook farro in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and return to pot with a drizzle of oil. Season to taste.
  3. Cook chicken and corn Peel corn and remove kernels. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for about 5 minutes each side, until cooked through and charred (reserve pan). Rest, covered for 5 minutes before slicing chicken thinly. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook corn for 3-5 minutes, until golden. Season. Alternatively, cook corn and chicken on BBQ.
  4. Finish farro Toss corn through farro with butter and season to taste.
  5. Make salad Cut lettuce and avocado into wedges, toss in a bowl with ricotta salata, lemon juice and a drizzle of oil. Season to taste.
  6. Serve salsa topped with farro, corn and slices of chicken. Serve salad on the side.

Nutritional Information

Energy 2813 kj
672 kcal
Protein 44.4g
Carbohydrate 44.5g
Fat 34.5g