Friday, 22 August 2014

Warm Chicken and Corn Salad with Sweet Chilli and Lime Dressing

Now all I need is a Mojito...

Thanks to Red Kellys who provided the dressing for this salad.

Warm Chicken and Corn Salad with Sweet Chilli and Lime Dressing
Serves 4

For the Chicken:
1 x 1.5 chicken
Sea salt and freshly ground black pepper
3 - 4 tablespoons Red Kellys Sweet Chilli and Lime Dressing
1 lime
1 red chilli

For the Salad:
4 corn cobs, grilled until slightly charred, kernels removed
3 slices of good, sturdy bread, roughly torn
250g bacon
250g cherry tomatoes, halved
4 spring onions, thinly sliced
1/4 cup roughly torn mint leaves
3 - 4 tablespoons Red Kellys Sweet Chilli and Lime Dressing

Roast the Chicken:
Preheat the oven to 200C.

Cut along each side of the backbone of the chicken, remove and discard it. Turn the chicken over and open it out and press down on the breast bone to flatten it slightly. Season with salt and pepper on both sides. Put it into a bowl and drizzle with the Sweet Chilli and Lime Dressing and rub it all over the chicken. Set aside.

Lay the thin slices of lime into a baking tray in one layer and sprinkle with the sliced chilli. Lay the chicken on top and roast for about 45 minutes or until cooked through. When you pierce the thickest part of the chicken (near the leg/thigh) with a skewer, the juices should run clear. Remove the chicken to a plate and cover with foil to keep warm. Keep the tray to cook the bread and bacon on.

Make the Salad:
Take the tray the chicken was cooked on and remove some of the lime from the tray and discard, but leave a few pieces and leave all the chilli. Toss the bread into the juices, cooked limes and chilli. Give it a good mix. Lay the bacon on top of the bread and put the tray back in the oven and roast for about 20 - 30 minutes, or until the bacon is crisp and the bread is golden. Remove from the oven. Cut the bacon into small pieces. Set aside.

Take the warm chicken and strip the meat from the bones and cut or shred it into bite-size pieces. You can decide weather you want to add the golden skin or not. I do, and then I go for a 10k run.

On a large serving platter, toss the shredded chicken, bread and bacon together. Add the tomatoes, corn and a little dressing and toss again. Finally, sprinkle the spring onions and mint over and finish with a good drizzle of dressing.


  1. This is totally a man-friendly salad. Chris loves chicken and bacon, and I will be all over a gluten free vegetarian version of that corn salad. Hmmm....Sunday night dinner solved :)

  2. I've never tasted grilled corn but this seems delicious. I am amazed by how comforting this salad looks!

  3. Yum! and it would also be a great way to use up left over cooked chicken! Thanks for sharing! Liz x