Peri Peri Chicken Salad with Sweetcorn and Tahini Dressing

Peri Peri Chicken Salad with Sweetcorn and Tahini Dressing

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, April 7, 2019.
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Ingredients

Chicken

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

Salad

  • 1 pack frozen corn
  • 1 baby cos lettuce, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 cucumber, halved lengthways and thinly sliced
  • 1 pack feta cheese

To Serve

  • Tahini dressing

From the Pantry

  • Oil
  • Salt & Pepper

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 each chicken steak. Sprinkle with peri peri crumb and season. Bake for 12-15 minutes, until chicken is cooked through and crumb is golden.
  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 lettuce, spring onion & cucumber Add all to bowl with corn and crumble in feta. Toss with half the tahini dressing and season.
  4. Serve, sliced chicken with salad. Drizzle over remaining tahini dressing.

Nutritional Information

Energy 2336 kj
558 kcal
Protein 42.9g
Carbohydrate 37.5g
Fat 29.1g