Spring has Sprung!
Spring has sprung and it’s time to start getting into the salads now that the weather is starting to warm up. This recipe makes for a nice light dinner or a satisfying lunch.
500g of Chicken Tenderloins
¼ Tsp chilli
1 tbsp Olive Oil
½ tsp Garlic Salt
1 Ear of corn
1 can of no added salt 3 bean mix, washed and drained
1 avocado, diced
1 punnet of cherry tomatoes, halved
1 head of lettuce (I used oak leaf)
1 lemon, juiced
1 tbps Olive Oil
Pinch of salt
1/ Place paprika, chilli, garlic salt and olive oil into a medium size mixing bowl. Stir together. Add chicken tenderloins and mix until evenly coated.
2/ Heat grill pan (or BBQ grill) to medium high heat. Add chicken pieces and cook for 4-5 minutes on each side or until cooked through.
3/ Meanwhile boil corn. Once cooked through cut kernels off cob.
4/ Pull leaves off lettuce, wash, drain and pat dry with paper towel. Evenly distribute between bowls. Add cherry tomatoes, beans, avocado, corn and chicken.
5/ Whisk the dressing ingredients together with a forked and drizzle over the salad bowls.
Whoosh Crew 🙂