A crispy, crunchy cornflake chicken salad with a genius hack to save you time and washing up.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Chicken Breast
Cornflake
Mixed Seeds
Corn On The Cob
Celery
Little Gem Lettuce
Chive
Spring Onion
Fresh Coriander
Feta
Mayonnaise
For The Sriracha-Lime Dressing:
Mayonnaise
Hot Sauce
Lime
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
In Partnership with Aldi
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Chicken Breast
Cornflake
Mixed Seeds
Corn On The Cob
Celery
Little Gem Lettuce
Chive
Spring Onion
Fresh Coriander
Feta
Mayonnaise
For The Sriracha-Lime Dressing:
Mayonnaise
Hot Sauce
Lime
Unlock this free recipe
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the grill to high. Lie the corn on the cob on a baking sheet and slide under the grill, turning occasionally until charred, then set aside to cool.
Step 2.
Heat the air-fryer to 200°C. Crush the cornflakes into small pieces and add to a bowl with the mixed seeds before seasoning with salt and pepper. Season the mayo with salt and pepper then brush it onto the chicken before rolling in the cornflakes to completely cover. Line the air-fryer basket with tin foil, and add your chicken. Cook for 10 mins, then flip and cook for another 4 minutes until golden, crispy and cooked through.
If you don't have an air-fryer, bake at 180°C for 20 mins.
Step 3.
For the dressing, mix mayo and hot sauce until smooth, squeeze in the lime juice and loosen with water if needed. Taste and season with salt and pepper.
Step 4.
Back to the corn! Remove the kernels with a sharp knife. Pull the lettuce leaves apart or roughly shred and add to a large mixing bowl. Finely slice the spring onions and celery and add to the bowl along with the charred corn and coriander leaves. Add half of the dressing and toss well, then tip onto a platter and scatter over the feta.
Step 5.
Remove from the chicken the airfryer and slice into pieces before serving with the salad. Drizzle with the remaining dressing, then slice the chives and scatter over the top. Finish with a crack of black pepper.
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Notes (1)
J
Jemma W.
a month ago
No note of coriander leaves in the ingredients, until I got to the method halfway through cooking! Argh!
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