What’s for dinner? Chicken, corn and cabbage salad
This delish but filling chicken and cabbage salad become a match made in heaven when you add sweetcorn.
Serves 4 – 6
You’ll need: 1 cup Harvestime Corn; 3 chicken fillets; 2 tablespoons oil; a blob of margarine; 1 teaspoon chilli powder; 1 teaspoon paprika; 1 teaspoon mixed herbs; 1 teaspoon garlic powder; chopped spring onions; chopped coriander; 300g chopped mixed peppers; 400g chopped cabbage – add more if you enjoy cabbage.
For the dressing – 1 cup mayo; 2 teaspoons garlic and herb seasoning; 1 teaspoon lemon juice; 1 teaspoon paprika; salt and pepper to taste.
How to:
Combine the paprika, mixed herbs, garlic powder, salt and pepper and rub onto the chicken fillets.
Heat oil in a pan and fry the chicken for about 4 minutes per side until cooked through, remove from the pan and once cooled, thinly slice the chicken.
To the same pan add a blob of margarine and fry the corn until slightly charred and cooked.
Combine all the dressing ingredients and mix well.
Place the cabbage, mixed peppers and corn onto a large platter and top with the sliced chicken, drizzle with the dressing, spring onions and chopped coriander and enjoy.
*Recipe and image by Harvestime.
