Name: Zingy Chicken and Corn Salad
Total time: 45 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 4 Chicken Breasts; 2 Sweetcorn Cobs; 3 Peppers (Not Green); 1 Red Onion; 1 Cucumber; 2 Avocados; Bunch of Coriander; 400g Black Beans (1 Tin); 1 Tsp Cumin; 2 Tsp Smoked Paprika; 1 Lime; Salt; Black Pepper; Olive Oil

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Delicious, smokey, perfectly cooked chicken on a crunchy, zingy, fresh salad. A lovely little lunch.

Zingy Chicken and Corn Salad

Place the chicken breasts and sweetcorn on a baking tray. Add salt, pepper, olive oil, smoked paprika and cumin. 

Rub the spices in, making sure everything is coated. Put the chicken and corn into the oven for 30 mins.

De-seed your mixed peppers and chop into cubes.

Peel the skin off the cucumber, chop in half and scoop out the seeds using a teaspoon. Chop into chunks.

Chop the 2 avocados in half, remove the stones and scoop out the flesh.

Remove the chicken and corn from the oven. Using a knife, check the chicken is cooked through. With another knife, scrape the sweetcorn kernels off the cobs. Slice up the chicken into chunky strips.

Add all the ingredients to a serving bowl including the beans.

Dress with lime juice and olive oil. Toss together. Serve and garnish with coriander leaves. Enjoy!

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Easy

£8-12

Mexican-Inspired

IMG 20180618 WA0005

Lunch

Place the chicken breasts and sweetcorn on a baking tray. Add salt, pepper, olive oil, smoked paprika and cumin.

Rub the spices in, making sure everything is coated. Put the chicken and corn into the oven for 30 mins.

De-seed your mixed peppers and chop into cubes.

Peel the skin off the cucumber, chop in half and scoop out the seeds using a teaspoon. Chop into chunks.

Chop the 2 avocados in half, remove the stones and scoop out the flesh.

Remove the chicken and corn from the oven. Using a knife, check the chicken is cooked through. With another knife, scrape the sweetcorn kernels off the cobs. Slice up the chicken into chunky strips.

Add all the ingredients to a serving bowl including the beans.

Dress with lime juice and olive oil. Toss together. Serve and garnish with coriander leaves. Enjoy!

Dinner Party

Healthy

Meal-Prep

Summer

Barbecue

Chicken Breast

Chicken

Breast

Corn On The Cob

Bell Pepper

Red Onion

Onion

Cucumber

Avocado

Coriander

Gram

Drained Cooked Black Beans

Bean

Cumin

Teaspoon

Smoked Paprika

Lime

Salt

Black Pepper

Olive Oil

Salads

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