Frank's RedHot Sizzling Chicken Salad

Name: Frank's RedHot Sizzling Chicken Salad with Charred Sweetcorn and Feta
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 Bell Pepper; 150 Sweetcorn; 1 Baby Gem Lettuce; 1 Spring Onion; 1 Medium Tomato; 1 Garlic Clove**; 260 Diced Chicken Thigh; 12 Red Wine Vinegar; 2 Frank's RedHot Original; 1 Ciabatta; 20 Wild Rocket; 50 Feta Cheese; 1.5 Olive Oil for the Dressing; 1 Sugar for the Dressing

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:

Spicy

•Under 600 calories

Allergens:

Sulphites

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

150

Sweetcorn

Baby Gem Lettuce

Spring Onion

Medium Tomato

Garlic Clove**

260

Diced Chicken Thigh

Red Wine Vinegar

(Contains: Sulphites)

Frank's RedHot Original

Ciabatta

Wild Rocket

Feta Cheese

Not included in your delivery

1.5

Olive Oil for the Dressing

Sugar for the Dressing

Nutritional information

Energy (kcal)349 kcal

Energy (kJ)1460 kJ

Fat20.8 g

of which saturates5 g

Carbohydrate10.6 g

of which sugars8.4 g

Protein33.4 g

Salt0.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Knife

•Bowl

•Grill Pan

•Large Bowl

•Baking Tray

Instructions

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!