Sweet Chilli Chicken and Corn Salad
Using our per-prepared stir fry chicken strips this is a fast and healthy warm salad absolutely packed to the brim with flavour!
Ingredients (Serves 4):
Method:
1. Place chicken in a glass dish. Whisk 2 tablespoon of oil, half of the chilli sauce and half of the garlic in a bowl. Pour over chicken. Turn to coat. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
2. Preheat Oven to 180 Fan Gas Mark 6. Place corn in a foil wrap with butter and pepper to taste. Cook for 30 minutes then brown on a griddle pan for 5 mins. Transfer to a chopping board and cut into 3cm thick slices.
3. Remove chicken from marinade. Discard marinade. Stir Fry chicken until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes.
4. Place the tomato halves and lime halves under a grill or on the griddle pan until browned.
5. Whisk remaining oil, lime juice, remaining sweet chilli sauce and remaining garlic in a bowl. Stir in onion and 1 tablespoon water. In a fresh bowl mix all the ingredients together and drizzle with dressing. Serve sprinkled with coriander in bowls.