Used with permission of Adam Warren at Food and Fitness Always.
Serves 2 | Prep 10 Mins | Cooking 15 Mins
- 2 Gold Standard Nutrition Cooked Chicken Breasts
- Freshly Ground Salt & Black Pepper
- 2 teaspoons Ground Cumin
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Paprika
- Mixed Salad Leaves
- 1/2 Red Onion (sliced)
- Handful of Cherry Tomatoes (halved)
- 1 Corn on the Cob
- 4 tablespoons Natural Yoghurt
- 1 teaspoon Chipotle Paste
On a large chopping board slice horizontally across the chicken breast to open it up. Add the salt, pepper, cumin, cayenne pepper and paprika to both sides of each chicken breast.
Meanwhile, place a large frying pan on a medium-high heat with some olive oil and once the pan is hot enough, add the chicken breasts and cook for 3 minutes on each side (or until thoroughly re-heated).
Do the same with a separate frying pan and add the red onion and tomatoes and cook for 5 minutes.
Cook the corn on the cob according to packet instructions, then drain and slice the kernels off by placing it vertically on a secure chopping board and slicing downwards using a serrated knife.
In a small bowl mix together the yoghurt and chipotle paste and then slice the cooked chicken.
Assemble the salad leaves in a large bowl, add the other ingredients then drizzle over a few spoonfuls of the dressing and serve the Chicken Salad.
This recipe was submitted by Adam Warren. Adam is a food and fitness enthusiast and runs a very successful blog at: www.foodandfitnessalways.com.
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