A more nutritious and interesting take on chicken salad. Don't be put off by the variety of ingredients - they all work together to give this salad a wonderful flavour. You'll love it so much that you'll be fighting over who gets to take the leftovers to work for lunch!
Cooking instructions
- Start with the sauce: 3 tablespoons of Greek yoghurt, 3 tablespoons of siracha (or other hot sauce), juice of half a lime, a teaspoon of smoked paprika, salt and pepper.
- Next, the chicken: marinate one large breast with soya, salt, pepper and smoked paprika. It would be best to marinate for a day, but half an hour will do. Roast for about 30 to 35 minutes.
- Corn: fry the cob on all sides in a frying pan over high heat for a few minutes.
- Mix all the ingredients with: romaine lettuce, cherry tomatoes, one sliced jalapeno, a handful of grated pimiento, a handful of dill, salt and pepper. Enjoy!
