chicken and sweetcorn salad

serves 4

preparation time:
10 minutes

cooking time:
15 minutes

ingredients

2 corn on the cobs
spray olive oil
4 The Co-operative Healthy Living Elmwood chicken breasts
2 red peppers, deseeded and cut into eighths
large pinch smoked paprika
150g baby spinach leaves
30ml fresh lime juice
30ml sweet chilli sauce

method

Heat a griddle pan or get the barbecue hot. Lightly spray the corn cobs with oil, season with pepper and cook for 5 mins on the barbecue or 4 mins on the griddle pan, turning frequently.

Meanwhile, spray the chicken and peppers with olive oil and sprinkle the paprika over the chicken. Add to the barbecue or griddle and cook for 5 mins. Remove the corn from the heat and turn the chicken and peppers and cook for a further 5 mins or until cooked through.

Using a sharp knife, slice the corn kernels off the cobs and put in a bowl with the remaining ingredients. Add the peppers to the spinach mixture, divide between 4 plates and top each with slices of barbecued chicken breast.