Corn and Tomato Salad with Chicken

Ingredients

• 450 g corn (frozen)
• Salt
• 80 g Baby Spinach
• 1 handful basil
• 200 g Cherry tomatoes
• 2 Spring Onions
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp brandy vinegar
• sugar
• 2 chicken breast fillets (≈140 g each)
• lemon pepper
• dried Thyme
• dried oregano
• paprika powder (sweet)

Instructions

1. 1.

   Blanch the corn in boiling salted water for 2-5 minutes until firm, then drain, shock in cold water and let dry. Wash the spinach and gently spin dry. Rinse the basil and shake off excess moisture, picking out leaves. Wash the tomatoes and halve them. Clean the spring onions, trim and slice into thin rings. In a large bowl combine the corn, tomatoes and onions. Add about half of the basil, then mix in 2 tbsp oil, lemon juice and vinegar. Season with salt and sugar to taste.

2. 2.

   Wash and pat dry the chicken breast fillets. Season with salt, lemon pepper, thyme, oregano and paprika. Heat the remaining oil in a grill pan and sear the meat for 2-3 minutes per side until golden brown. Remove, let rest briefly, then slice into strips.

3. 3.

   Taste the salad again and arrange it in four small bowls on top of spinach. Place the chicken strips over the salad and sprinkle with leftover basil before serving.