recipes
Tropical Grilled Chicken & Corn Salad
Get a taste of the tropics with this light summer dish.
serves 4
10 min prep
ingredients
| Spray oil 400g chicken tenderloins ½ fresh pineapple, unpeeled and cut into thin slices 2 cups frozen Birds Eye Corn Kernels Supersweet, cooked following packet directions 3 cups mixed salad leaves Dressing: 2 spring onions, finely chopped ¼ cup peanut oil 1 teaspoon sesame oil 2 teaspoons finely grated fresh ginger 1 tablespoon grated palm or brown sugar 2 teaspoons light soy sauce 1 tablespoon rice wine vinegar |
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instructions
step 1
Lightly spray a hot char-grill pan or barbecue hot plate with oil. Season chicken with salt and cracked black pepper and cook on grill plate on both sides until golden brown.
step 2
Place pineapple onto grill plate and cook until golden on both sides.
Combine salad leaves and cooked Birds Eye Corn Kernels and pour over combined dressing tossing to coat.
step 3
Place pineapple slices onto serving plates, top with salad leaves and cooked chicken.
recipe tip
Sliced mango adds a taste of the tropics to this light summer dish.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1610kJ (385Cal) | 549kJ (131Cal) |
| Protein | 26.3g | 9.0g |
| Fat - Total | 18.6g | 6.4g |
| - Saturated | 3.4g | 1.2g |
| Carbohydrate | 25.9g | 8.8g |
| - Sugars | 10.6g | 3.6g |
| Sodium | 233mg | 80mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Tropical Grilled Chicken & Corn Salad
Tropical Grilled Chicken & Corn Salad
Get a taste of the tropics with this light summer dish.
ingredients
Spray oil
400g chicken tenderloins
½ fresh pineapple, unpeeled and cut into thin slices
2 cups frozen Birds Eye Corn Kernels Supersweet, cooked following packet directions
3 cups mixed salad leaves
Dressing:
2 spring onions, finely chopped
¼ cup peanut oil
1 teaspoon sesame oil
2 teaspoons finely grated fresh ginger
1 tablespoon grated palm or brown sugar
2 teaspoons light soy sauce
1 tablespoon rice wine vinegar
instructions
step 1
Lightly spray a hot char-grill pan or barbecue hot plate with oil. Season chicken with salt and cracked black pepper and cook on grill plate on both sides until golden brown.
step 2
Place pineapple onto grill plate and cook until golden on both sides.
Combine salad leaves and cooked Birds Eye Corn Kernels and pour over combined dressing tossing to coat.
step 3
Place pineapple slices onto serving plates, top with salad leaves and cooked chicken.
serves 4 10 min prep recipe tip
Sliced mango adds a taste of the tropics to this light summer dish.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au