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Saturday, August 8, 2015


I fed this salad to my dad and myself after we had spent a gruelling few hours in my garden on a hot day, as I wanted to pump us full of protein! Hence the chicken and the chickpeas. You can get creative with this corn salad and use different meat, such as turkey or ham and/or toss other vegetables in to the mix; capsicum, beans, tomatoes, herbs, etc.  To me, this is a perfect summer salad! If you have a bbq or a grill plate take the opportunity to grill your corn cobs, as they taste superb. 


  • 500g chicken breasts, fat removed and cut into even 5cm strips
  • 1 tablespoon rice bran oil
  • 1 x 400g tin chickpeas, washed & drained
  • 1 small red onion, cut into thin strips
  • 1 large or 2 small ripe avocado/s, diced into small pieces & combined with a few teaspoons of lemon juice 
  • 40g feta cheese, crumbled 
  • 2 generous handfuls baby spinach or mixed lettuce
  • 2 medium corn cobs, cut in half and ends removed 
  • 200g mango pieces 


1. Cook the corn by bringing a medium saucepan of water to the boil, covered. Once boiled add the corn and steam for 4 minutes or until the kernels are just tender. 

2. Remove the kernels by standing the cooked corn round on its end and using a sharp knife to run down the length of the round. Place in a large serving bowl. Add the chickpeas, red onion, avocado, feta, lettuce/spinach and mango pieces (or leave the mango separate as the photo shows).  

3. Toss the chicken strips with the oil. Heat a grill plate or a large frying pan over medium heat and cook the chicken until grill marks appear or until the chicken is golden in colour. 
Add the chicken strips to the salad bowl, tossing well to combine or leave separate as the photo shows. Serve warm or cold. 

Serves / 
Total Preparation time / 10 minutes 
Total Cooking time / 20 minutes 

x Emily 

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