Smoky Chicken Breast with a Warm Potato and Corn SaladServes: 4 | ![]() |
Ingredients
| Nutrition (per serve)
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Instructions
- In a large saucepan, boil potatoes for 12 minutes and add corn after 6 minutes, until both are tender.
- In a large salad bowl, mix red onion, limejuice and 1 tablespoon of olive oil.
- In a shallow bowl, mix the remaining oil with paprika, garlic and some all-purpose seasoning then toss in the chicken until coated.
- Using a grill pan, grill the chicken for 3 minutes on each side, until cooked through.
- Tip the cooked potatoes into the bowl of seasoned onions and slice off the corn kernels in strips.
- Mix in corn with the potato salad along with coriander, seasoning, spinach and rocket.
- Serve salad alongside chicken with lime wedges.