Crispy Corn Chicken Salad
Equipment
Ingredients
Main Ingredients
cooked chicken breast (cooked, shredded)
250 g
lettuce (chopped)
300 g
cucumber (chopped)
200 g
Dressing
plain yogurt
200 g
lemon (juiced, zested)
1 piece
salt
5 g
Crispy Corn Topping
canned corn (drained)
400 g
olive oil
15 ml
chili powder
5 g
Instructions
Prepare vegetables
Chop the lettuce and cucumber into bite-sized pieces.
Shred chicken
Shred the cooked chicken into bite-sized pieces.
Combine base ingredients
Place shredded chicken, chopped lettuce, and cucumber in a large bowl.
Prepare yogurt dressing
In a separate bowl, mix yogurt with salt, lemon juice, and lemon zest.
Dress the salad
Pour the yogurt dressing over the chicken and vegetables, then toss until well coated.
Prepare corn for roasting
Drain corn, mix with olive oil and chili powder in a bowl.
Roast corn until crispy
Spread seasoned corn on a baking tray and bake at 200°C for 15 minutes until crispy and golden.
Serve with crispy corn topping
Just before serving, sprinkle the crispy roasted corn over the salad for maximum crunch.
Original recipe
Storage
Best eaten immediately after adding crispy corn. Store components separately if preparing ahead.
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