When you're choosing the salad option, you need something with a little bite to keep you satisfied for more than an hour or so. This Chicken, Sweet Corn & Chili Salad from Operation Transformation does just that thanks to the chicken and avocado.
Ingredients:
- 4 tablespoons of cooking cream
- ½ teaspoon of chili flakes/chili powder
- 200g chicken breast , sliced
- 100g sweet corn
- 2 tablespoon rapeseed oil
- 2 teaspoon thyme, chopped
- ½ teaspoon oregano, chopped
- ½ teaspoon ground cumin
- ½ teaspoon honey
- 200g romaine lettuce, chopped
- 100g baby spinach leaves
- ½ ripe avocado, sliced (80g)
- Salt and pepper to season
- Juice of 1 lime
Method:
- Put a small saucepan on a low heat. Add cream and chilli. Stir occasionally. Simmer for about 1 minute.
- In a bowl add the chicken and corn. Drizzle with 1 tablespoon oil and season with thyme, oregano, cumin, pepper and salt (if desired).
- Place 1 tablespoon oil in a wok and heat over medium heat. Add chicken mixture, stirring occasionally until cooked through.
- In a bowl, pour in the remaining oil, and honey and lime juice. In a salad bowl toss the romaine lettuce and spinach with this dressing.
- Top the lettuce with chicken and avocado and drizzle on the chili cream sauce.
