Peri Peri Chicken Salad with Sweetcorn and Tahini Dressing

Peri Peri Chicken Salad with Sweetcorn and Tahini Dressing

Ready in minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 3, 2019.

Ingredients

Chicken

  • 1 pack chicken breasts
  • 2 Tbsp plain flour
  • 1 egg
  • 1 Tbsp milk
  • 1 pack peri peri panko crumb

Salad

  • 2 corn cobs
  • 1 baby cos lettuce
  • 1 spring onion
  • 1 Lebanese cucumber
  • 1 pack feta cheese

To Serve

  • ½ pack tahini dressing

Steps

  1. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place flour and ½ teaspoon salt in a bowl, whisk egg with milk in a second bowl and place crumb in a third bowl.
  2. Crumb chicken Coat each piece of chicken in flour, then egg then crumb, shaking off the excess as you go.
  3. Cook corn Remove kernels from corn cobs. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook corn for 3-4 minutes, until tender and staring to caramelise. Transfer to a bowl to cool. Wipe pan clean and return to medium heat with a drizzle of oil.
  4. Cook chicken Cook chicken for 3-5 minutes each side until crumb is golden and chicken is cooked through. Rest for 3-4 minutes.
  5. Prep salad Thinly shred lettuce; thinly slice spring onions; cut cucumber in half lengthways and thinly slice. Add all to bowl with cooked corn and crumble in feta. Toss with half the tahini dressing and season to taste. Slice chicken thickly.
  6. Serve salad topped with chicken and tahini dressing.

Nutritional Information

Energy 2761 kj
660 kcal
Protein 48.7g
Carbohydrate 46.5g
Fat 29.8g