Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 bunch coriander
- 500grams chicken breast tenderloins, sliced into 1cm bite-size chunks
- 420grams can no added salt corn kernels
- 150grams baby spinach & rocket salad
- 1 lemon
- 1teaspoons black pepper
- 4 slices crusty whole meal bread, to serve
- 250grams rainbow coleslaw
- 1/4 cup unsalted peanuts, toasted
Description
This easy chicken salad is packed with colour and crunch. It’s perfect for a quick, fresh midweek lunch.
Method
Step 1 of 3
Crush peanuts in a mortar and pestle or in a ziplock bag with a rolling pin.
Step 2 of 3
Season chicken generously with pepper and cook in a non-stick frying pan over a medium to high heat until golden brown and cooked through. Roughly chop a handful of coriander leaves.
Step 3 of 3
Place rainbow coleslaw and baby spinach and rocket leaves on a platter. Add corn kernels and cooked chicken pieces. Top with crushed peanuts, chopped coriander and a squeeze of lemon. Toss and serve warm.
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