Grilled Chicken and Corn Salad
- 4 pers
- 15 min preparation time
- Level Easy
- 15 min cooking time
Ingredients
- 200 g Florette Iceberg Lettuce
- 2 tablespoons of Sainte Lucie Barbecue Chicken Seasoning
- 4 chicken breasts
- 2 ears of corn (or 200 g of corn kernels)
- 200 g of fresh tomatoes
- 1 red onion
- 1 lime
- Fresh herbs (cilantro or parsley)
- Light Yogurt Sauce
- Olive oil, salt, pepper
Gourmet tip
For that distinctive BBQ flavor, feel free to lightly sprinkle some chicken BBQ seasoning on top just before serving.
Preparation
- Cut the chicken breasts into pieces and thread them onto skewers. Coat them generously with Sainte Lucie BBQ Chicken seasoning Sainte Lucie with a drizzle of olive oil. Let them marinate for 10 minutes.
- Grill the skewers on a grill or in a very hot grill pan for 5 to 6 minutes on each side, until they have deep grill marks.
- Grill the corn in large pieces on the grill until it is lightly caramelized. Set aside.
- Cut the tomatoes into wedges. Finely chop the red onion.
- Divide the Florette iceberg lettuce among the plates. Add the tomatoes, red onion, and grilled corn kernels.
- Place the chicken skewers on top of the salad. Drizzle with a little lime juice and yogurt sauce.
- Sprinkle with chopped fresh herbs and serve immediately.
