Chicken salad with grilled corn and capsicum
“The family can take to the kitchen and turn out Mother's Day specials like these.”
- 3 chicken breast fillets
- extra virgin olive oil
- 3 cobs of corn
- three small capsicum (yellow, green, red)
- 1 small red onion, finely chopped
- 1 small ripe tomato finely chopped
- 1/4 cup kalamata olives
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- 1/2 cup coarsely chopped coriander leaves
- 1/2 cup extra virgin olive oil
- /4 cup red wine vinegar,
- 1 crushed clove of garlic
- pinch caster sugar
- salt flakes and cracked black pepper
Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.
Method
Brush 3 chicken breast fillets with a little extra virgin olive oil and char-grill on high heat for 3-4 minutes
each side or until just cooked. Remove husks and silk from 3 cobs of corn, brush with a little extra virgin olive oil and char-grill on high heat for about 4 minutes, turning frequently until golden. Cool slightly and cut kernels from cobs.
Cut three small capsicum (yellow, green, red) into 1cm pieces and place in a large bowl. Thinly slice chicken and add to capsicum. Add corn and 1 small red onion, finely chopped. Add 1 small ripe tomato finely chopped, 1/4 cup kalamata olives, 1/2 cup coarsely chopped flat-leaf parsley leaves and 1/2 cup coarsely chopped coriander leaves.
Whisk 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 crushed clove of garlic, pinch caster sugar, salt flakes and cracked black pepper in a small bowl. Pour dressing over chicken and toss gently to combine.
To serve
Divide salad among 4 shallow serving plates and accompany with hot garlic bread.
Serves 4.
