CORN SALAD WITH GRILLED CHILLI CHICKEN
Portions : 4 - Preparation : 10 minutes - Cooking time : 6 minutes
Ingredients
The salad
- 8 ears BBQ-grilled corn
- 60 ml (4 tablespoons) red onion, chopped
- 15 ml (1 tbsp.) mayonnaise
- 60 ml (4 tbsp.) parsley, chopped
- 18 cherry tomatoes, halved
- 45 ml (3 tbsp.) olive oil
- 30 ml (2 tbsp) balsamic vinegar
- salt and freshly ground pepper to taste
The chicken
- 4 chicken breasts, wallet-side up
- 125 ml (1/2 cup) white wine
- 2 garlic cloves, minced
- 5 ml (1 tsp.) Tabasco sauce
- 30 ml (2 tbsp.) honey
- 15 ml (1 tbsp.) sweet paprika
- 30 ml (2 tbsp.) balsamic vinegar
Preparation
- Preheat BBQ to maximum.
- In a bowl, combine white wine, garlic, Tabasco, honey, paprika, balsamic vinegar, salt and pepper. Add the chicken and marinate for 5 minutes.
- Place the chicken breasts on the BBQ grill and grill for 3 minutes on each side.
- Using a knife, remove the husks from the ears of corn. In a bowl, combine corn, onion, mayonnaise, parsley, tomatoes, oil, vinegar, salt and pepper. Check seasoning.