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Zucchini & Grilled Corn Salad

A quick and easy summer salad with sliced zucchini, grilled corn and cherry tomatoes
Prep Time10 mins
Cook Time10 mins
Course: lunch, Salad
Cuisine: australian
Keyword: chicken, corn, crispy salad, zucchini
Servings: 5 people
Calories: 440kcal

Ingredients

  • 600-800 g chicken breast
  • 5-6 zucchini- about 750g
  • 4 husks of fresh corn- or about 500g
  • 100 g feta
  • 1 punnet cherry tomatoes

White Wine Vinaigrette

  • 60 ml extra virgin olive oil
  • 30 ml white wine vinegar
  • ½ tbsp honey
  • ½ tbsp dijon mustard

Instructions

  • Poach the chicken breast in seasoned, boiling water until cooked but tender- about 7-10 minutes depending on the size.
  • In the meantime, remove husks and silks from the corn cobs, heat a grill pan over medium-high heat, and lightly brush the corn cobs with a thin layer of olive oil. Grill the corn cobs for 10 minutes, turning every 2-3 minutes until they are evenly coloured and slightly charred. Remove from heat, and slice kernels off the cob once cool to touch
  • Slice the zucchini into thin slivers, using a mandolin or a sharp knife. Chop the cherry tomatoes into halves
  • Shred the poached chicken and assemble the ingredients in a large salad bowl or plate. Crumble with feta
  • Whisk the vinaigrette ingredients together, then gently drizzle over the top

Notes

Calories: 440kcal
Carbs: 20.8g | Fat: 19.3g | Protein: 54.5g