Hot weather calls for fresh and easy salads. This Zucchini and Grilled Corn Salad makes the most of late-summer vegetables with tender poached chicken, crumbly feta and a simple white wine vinaigrette.
Zucchini & Grilled Corn Salad
A quick and easy summer salad with sliced zucchini, grilled corn and cherry tomatoes
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
Nutrition
Calories: 440kcal
Carbs: 20.8g | Fat: 19.3g | Protein: 54.5g
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