What’s for dinner? Chicken, corn and cabbage salad

This delish but filling chicken and cabbage salad become a match made in heaven when you add sweetcorn.

12 APRIL - WFD - Chicken, corn and cabbage salad

Serves 4 – 6

You’ll need: 1 cup Harvestime Corn; 3 chicken fillets; 2 tablespoons oil; a blob of margarine; 1 teaspoon chilli powder; 1 teaspoon paprika; 1 teaspoon mixed herbs; 1 teaspoon garlic powder; chopped spring onions; chopped coriander; 300g chopped mixed peppers; 400g chopped cabbage – add more if you enjoy cabbage.

For the dressing – 1 cup mayo; 2 teaspoons garlic and herb seasoning; 1 teaspoon lemon juice; 1 teaspoon paprika; salt and pepper to taste.

How to: 

Combine the paprika, mixed herbs, garlic powder, salt and pepper and rub onto the chicken fillets.

Heat oil in a pan and fry the chicken for about 4 minutes per side until cooked through, remove from the pan and once cooled, thinly slice the chicken.

To the same pan add a blob of margarine and fry the corn until slightly charred and cooked.

Combine all the dressing ingredients and mix well.

Place the cabbage, mixed peppers and corn onto a large platter and top with the sliced chicken, drizzle with the dressing, spring onions and chopped coriander and enjoy.

*Recipe and image by Harvestime.