Name: Grilled Sweetcorn Chicken Salad
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 2 large grilled corns; 2 cups white and red shredded coleslaw; 1 large tomato (quartered); 1 large onion (thinly sliced); 1 chicken breast (cubed or shredded); 1/2 cup of bacon (grilled, drained & diced); 1/2 cup creamy salad dressing; 1/2 tsp BBQ spice; salt & pepper

Dish up some sunshine on your plate with this colourful and flavoursome salad blend of grlled corn, chicken, bits of crispy bacon, crunchy red cabbage, onion and tomato.

Jump to Recipe Print Recipe

While canned corn kernels can taste rather bland in a salad, grilling the cobs takes the flavour to the next level. The lightly charred corn, chicken and bacon makes for a match in heaven, while adding some fibre, potassium and folate to up the health scale of this delicious summer salad.

Cook the corn on a medium-heated grill for about 10 minutes, turning occasionally, until the corn is tender and specks of black appear. Set aside until cool enough to handle.

After layering the ingredients of your grilled corn salad with the creamy salad dressing and BBQ spice, set aside for at least 30 minutes to allow the flavours to blend before serving. The salad can be scaled to any quantity when entertaining family and friends on a lazy summer’s day.

CHEF’S TIP:

To save some time, grill some extra corn cobs at your BBQ to use the next day for your salad. If you don’t have a grill or lighting a fire sounds like too much effort, you could always cook the corn on the stovetop or in the oven.

Stovetop: Cut the corn kernels off the cob. Heat a skillet on the stovetop over a medium heat. Sauté the corn kernels with a tablespoon of olive oil. Stir and cook for about 10 minutes, until browned.
Oven: Cut the corn kernels off the cob, and spread them on a baking sheet. Drizzle with a tablespoon of olive oil, tossing to coat. Roast in the oven at 180°C for about 15 to 20 minutes.