Think of this as a spicier, healthier and generally more slamming Coronation Chicken.
It’s super quick to prepare and lasts a few days in the fridge, so is great for a packed lunch.
There’s soft roasted chicken, caramelised sweetcorn, juicy red pepper, crunchy toasted almonds, basmati with wild rice and a fresh kick of lime all bathing in a smokey spicy sauce.
You will need:
120g basmati rice (with wild rice if you can find it)
1/2 roasted chicken
75g natural yogurt (I used Buffalo, my current favourite)
1 small red pepper
200g tin sweetcorn
1/2 tsp sweet smoked paprika
1/2 tsp cayenne pepper
30g toasted flaked almonds
1 Romaine lettuce
First things first. Cook the rice according to the pack instructions.
Now it’s time to get messy and pick off shreds of the soft roasted chicken. You can munch the odd piece, no one will know.
Quicker than roasting a sweetcorn cob, just tip your drained tinned sweetcorn into a non stick frying pan (no oil) and let them caramelise on a medium heat. Just set aside when done.
Spoon the yogurt and mayonnaise into a bowl and add the spices. Season with a little salt.
Stir it all up.
Add in a good squeeze in the lime, tasting as you go.
Slice up the Romaine lettuce and place onto your serving plate making a hollow.
In a big bowl add together all the ingredients holding back some of the toasted almonds and sweetcorn.
Spoon your Kicking chicken Lickin’ salad into the hollow and decorate with the remaining sweetcorn and almonds.
Gather up a portion and squeeze a little lime over your lettuce.
Happy munch your lunch time!
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