CORN, CHICKPEA & CHICKEN SALAD

Another corn recipe! Here I use the leftovers from my previous Steamed Corn dish 2 days ago. You can also use leftover corn or can just plop the corn rounds (corn cobs that have been cut into smaller pieces) in a boiling pot of water for 4 minutes. Get creative with this corn salad and use different meat, such as smoked turkey or chorizo, or toss other vegetables in to the mix; capsicum, beans, tomatoes, etc. I wanted a salad that was super protein packed and would keep me going for hours, hence my ingredient choice of chickpeas and chicken. A perfect summer salad! If you have a bbq, take the opportunity to grill your corn cobs.

INGREDIENTS

• 350g chicken breasts, fat removed and cut into even 5cm strips
• 1 teaspoon olive oil
• 1 x 400g tin chickpeas, washed & drained
• 1 small red onion, cut into thin strips
• 1/2 a ripe avocado, scooped into small pieces & combined with a few teaspoons of lemon juice 
• 20-25g goats cheese, crumbled 
• 2 generous handfuls iceberg lettuce, roughly chopped
• 2 medium corn cobs, cut into 5cm rounds and steamed for 4 minutes in a boiling pot of water until tender. 
• Mango dressing / vinaigrette 

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper.

2. When corn has been cooked, remove the kernels by standing the 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 red onion, avocado, chickpeas and lettuce. 

3. Toss the chicken strips with the olive oil.  Cook chicken for 12-14 minutes or until cooked and no pink flesh remains in the middle of the strips. Remove from the oven and cut strips into quarters. Toss chicken in serving bowl. 

4. Add goats cheese and mango vinaigrette to the vegetables and chicken. Toss until well combined and serve warm or cold. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 20 minutes 

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