Grilled Chicken, Charred Corn and Broccoli Salad
This fresh and nutritious salad is filled with flavours of the mediterranean. With a zesty sumac dressing, juicy and tender marinated chicken and crunchy corn and broccoli, this salad is a crowd pleaser.
Servings: 3
Calories: 580kcal
Equipment
- Large frying pan or skillet
- Chopping Board
- Sharp knife
- Large salad bowl
- Medium Mixing Bowl
- Whisk
- Fine mesh sieve
Ingredients
- 500 grams skinless chicken thighs trimmed
- ½ cup Greek yoghurt or natural coconut yoghurt
- 1 tablespoon tahini hulled
- 1 teaspoon onion powder
- 3 cloves garlic minced
- 1 teaspoon sea salt flakes
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 lemon juice and zest
- Cracked black pepper
- 1 tablespoon extra virgin olive oil
- 3 rashers streaky bacon thinly sliced
- 3 cobs corn
- 1 head broccoli large, roughly chopped
- 5 radishes diced
- small handful Continental parsley roughly chopped
- 2 stems spring onions finely sliced
Sumac Dressing
- 50 mL lemon juice fresh
- 1 tablespoon wholegrain mustard
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 2 teaspoons pure maple syrup
- 2 teaspoons sumac
- ½ teaspoon sea salt flakes
- Cracked black pepper
- 60 mL extra virgin olive oil
Instructions
- Line a dinner plate with clean paper towel and set aside.
- To a large bowl add the natural yoghurt, tahini, onion powder, minced garlic, salt, paprika, cumin, lemon juice, lemon zest and cracked black pepper. Whisk to combine.
- Add the chicken thigh fillets to the bowl and coat them all in the marinade. Cover and place in the fridge to marinade for a minimum of 30 minutes, more if possible.
- While the chicken thigh fillets are marinading, prepare the broccoli. Add the chopped broccoli into medium sized heatproof bowl. Pour boiling water over the broccoli and into the bowl, enough so that it covers the broccoli. When the broccoli is a vibrant green, carefully strain into a metal fine mesh sieve over the sink and then rinse the broccoli under cold water. Set the sieve with the broccoli over the bowl to continue to strain.
- Next, prepare the dressing. Add the lemon juice, wholegrain mustard, Dijon mustard, minced garlic, maple syrup, sumac, sea salt and cracked black pepper to a small bowl. Whisk to combine. While whisking, slowly pour in the olive oil and continue whisking until the dressing is smooth and well combined.
- Bring a large frying pan to a medium heat. Add the olive oil and then the bacon pieces and spread out across the base of the pan. Stirring occasionally, fry the bacon until crispy. Transfer from the pan to a paper towel lined plate. Use paper towels to soak up most of the oil from the frying pan.
- Add the corn cobs to the pan. Turn the corn cobbs every few minutes until they are starting to char. Transfer the charred corn cobbs onto a large chopping board. Once cool enough, slice the corn kernels from the cobb.
- Remove each chicken thigh from the marinade and let any excess marinade drip off before adding the chicken thigh fillets to the pan. Fry for 6-7 minutes on the first side before flipping and frying for 6-7 minutes on the second side or until cooked through. Transfer the fried chicken thighs to a large chopping board.
- Dice the cooked chicken thighs and place into a large bowl along with the corn kernels, broccoli, bacon, finely diced red onion, diced radishes, sliced spring onions and roughly chopped parsley.
- Drizzle the dressing over the salad and toss everything together well to combine. Serve the salad warm or cold.
Video
Notes
Store leftover salad in an airtight container in the fridge for up to 3 days.
Serve warm or cold.
Nutrition
Calories: 580kcal | Carbohydrates: 27g | Protein: 44g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1491mg | Potassium: 1229mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1688IU | Vitamin C: 209mg | Calcium: 202mg | Iron: 4mg