Crispy Corn Chicken Salad
Equipment
Ingredients
Salad
cooked chicken breast (shredded)
250 g
cucumber (chopped)
1 piece
lettuce (chopped)
1 head
yogurt
200 g
salt
1 tsp
Crispy Corn Topping
canned corn (drained)
2 can
olive oil
2 tbsp
chili powder
1 tsp
Instructions
Prepare chicken
Shred the cooked chicken into bite-sized pieces.
Prepare vegetables
Chop the cucumber and lettuce into bite-sized pieces.
Combine salad base
In a large bowl, combine the shredded chicken with the chopped cucumber and lettuce.
Add dressing
Add yogurt and salt to taste, then mix until everything is well coated.
Prepare crispy corn
In a separate bowl, toss the drained corn with olive oil and chili powder.
Bake corn
Spread the corn mixture onto a baking tray and bake in a preheated oven at 200°C for 15 minutes until crispy and golden.
Serve
Just before serving, sprinkle the crispy corn over the salad and enjoy.
Original recipe
Storage
Best consumed immediately after preparation. Store components separately if preparing ahead.
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