Chicken, corn and avocado salad
Ingredients
500 g new potatoe
spray oil
400 g skinless chicken breast thinly sliced
200 g tinned corn
100 g rocket
1 avocado
4 spring onion
250 g cherry tomatoes
¼ cup parmesan.
Dressing
2 tbsp Drizzle extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
½ teaspoon caster sugar
Instructions
- Put the potatoes in a large pan, cover with water and boil for 12–15 min until tender. Drain, allow to cool slightly, then cut in half.
- Meanwhile, spray a non-stick frying pan with a little oil and set over a high heat. Add the chicken and stir-fry for 3–4 min until cooked. Remove from the heat and keep warm.
- In a large bowl, gently mix together the sweetcorn, rocket, avocado, spring onions, tomatoes, parmesan and halved potatoes.
- Combine the dressing ingredients in a small bowl or jug. Divide the salad among 4 serving bowls, then top with the chicken and drizzle over the dressing. Season with ground black pepper, if you like, then serve.
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