HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrank's RedHot Sizzling Chicken Salad
Frank's RedHot Sizzling Chicken Salad

Frank's RedHot Sizzling Chicken Salad

with Charred Sweetcorn and Feta

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Make your salad sing with our Frank's Sizzling Chicken Salad. Enjoy the taste sensations of charred sweetcorn mixed with the creamy saltiness of feta cheese, refreshing baby gem lettuce and juicy tomatoes. Topped with chicken thighs in Frank's RedHot sauce, it's a sizzling salad everyone will want to try.

Tags:Under 600 caloriesSpicy
Allergens:SulphitesCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

150 grams


1 unit(s)

Baby Gem Lettuce

1 unit(s)

Spring Onion

1 unit(s)

Medium Tomato

1 unit(s)


280 grams

Diced Chicken Thigh

1 sachet

Red Wine Vinegar


2 sachet

Frank's RedHot Original

1 unit(s)


(ContainsCereals containing gluten)

20 grams


50 grams

Feta Cheese


Not included in your delivery

1.5 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2352 kJ
Energy (kcal)562 kcal
Fat28.0 g
of which saturates9.0 g
Carbohydrate38 g
of which sugars14.0 g
Protein39 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Large Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the sweetcorn in a sieve. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways. Trim and thinly slice the spring onion. Chop the tomatoes into 2cm pieces. Peel and grate the garlic (or use a garlic press).


Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and sliced bell pepper. Cook until nicely charred, 5-6 mins. Stir only twice during this time - you want the veggies to brown and char. Once charred, transfer to a bowl and cover with foil. Give your pan a quick wash.


Add a splash of oil to the (now clean) pan and pop on medium-high heat. Once the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Whilst the chicken cooks, preheat your grill to high. Pop the red wine vinegar, half of the Frank's RedHot Original, oil and sugar (see ingredients for both amounts) into a large bowl and season with salt and pepper, mix in the tomatoes.


When the chicken has 5 mins left, tear the ciabatta into 2cm chunks and pop onto a low-sided baking tray with a drizzle of oil and the grated garlic, season with salt and pepper. Mix to coat and spread out in a single layer. Grill on the top shelf of your oven until golden and crisp, 4-5 mins.


Once the chicken is cooked, take it off the heat and let it cool slightly. Pour half of the Frank's RedHot Original into the pan and mix well to coat. Pop the sliced baby gem, rocket, cooked chicken, charred veggies, and croutons into the bowl with the dressing. Mix gently to combine. Share between your bowls. Top with the spring onion, and crumble over the feta. Enjoy!