Spicy chicken salad

Name: Spicy chicken salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 400 g essential British Chicken Mini Breast Fillets, larger ones halved lengthways; 1 tbsp olive oil; 1½ tbsp Cooks' Ingredients Piri Piri Rub; 2 pitta breads, cut into finger-width strips and the two sides pulled apart; 2 corn on the cob; 270 g pack cherry vine tomatoes; 1 lemon, finely grated zest and juice; 25 g pack flat leaf parsley, roughly chopped

A superbly speedy and colourful dish with zing. The chicken is beautifully tender and complemented by the fresh herbs and veg.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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400g essential British Chicken Mini Breast Fillets, larger ones halved lengthways
1 tbsp olive oil
1½ tbsp Cooks' Ingredients Piri Piri Rub
2 pitta breads, cut into finger-width strips and the two sides pulled apart
2 corn on the cob
270g pack cherry vine tomatoes
1 lemon, finely grated zest and juice
½ x 25g pack flat leaf parsley, roughly chopped

Preheat the oven to 220ºC, gas mark 7. Toss the chicken with ½ tbsp olive oil and the piri piri rub and put on a tray lined with baking parchment. Bake for 10 minutes, then add the pitta strips, and drizzle over the remaining oil. Cook for another 10 minutes.
Meanwhile, bring a pan of water to the boil. Add the sweetcorn and boil for 6 minutes. Drain. Heat a dry frying pan over a high heat. Add the corn and cook for 5 minutes, then add the cherry tomatoes for another 5 minutes, turning regularly, until charred.
Tip the chicken, pitta and any juices into a bowl. Add the tomatoes. Slice the corn from the cobs and add to the bowl, along with the lemon zest, juice (to taste) and parsley.

Cook’s tip

Pitta bread freezes really well, so don’t feel you need to use the whole pack after you’ve finished making this recipe. Just pop the remainder into the freezer and reheat or toast from frozen as needed. They’re great for packed lunches, stuffed with all sorts of fillings, or can be cut into fingers and baked until crisp, then eaten with a dip or pâté for a snack.

Typical values per serving when made using specific products in recipe