Salpicao de Frango (Chicken and Sweetcorn Salad)
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Ingredients
- 500 g skinless chicken breasts
- 200 g tinned sweetcorn, drained
- 2 carrot, grated
- 40 g raisins
- 4 tbsp mayonnaise
- 2 little gem lettuces
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 32.9 g
- Carbohydrate
- 19.7 g
- of which sugars
- 11.7 g
- Fat
- 12.9 g
- of which saturates
- 1.3 g
- Fibre
- 4.1 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the chicken breasts in simmering water for 15-18 minutes, until cooked through with no pink remaining. Drain, cool and shred.
- 2
Mix the shredded chicken with the sweetcorn, grated carrot and raisins in a large bowl.
- 3
Stir in the mayonnaise and lime juice until everything is well coated.
- 4
Shred the little gem lettuces and arrange on plates or in bowls.
- 5
Spoon the chicken salad over the lettuce to serve.
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