Frank's Chicken Salad
with Charred Sweetcorn, Bell Pepper and Feta
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Cereals containing gluten
- Rye
Ingredients
1 unit(s)
Bell Pepper
150 grams
Sweetcorn
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Spring Onion
1 unit(s)
Medium Tomato
1 unit(s)
Garlic Clove
260 grams
Diced British Chicken Thigh
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 sachet(s)
Frank's RedHot Original
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
20 grams
Wild Rocket
50 grams
Feta Cheese
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
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. IMPORTANT: 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 Red Hot, 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 Red Hot 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!
