This moorish Summer salad is made with grilled free range chicken breasts, blanched corn, semi sundried tomatoes and finished with finely chopped parsley and spring onion.
20 Minutes. A cafe-style Summer dinner for the whole family.
2 x 180g Australian free range chicken breast
2 corn cobbs
2 spring onions
3 sprigs parsley
500ml natural chicken stock
1 cup pearl couscous
1/4 cup sundried tomatoes
Cook couscous & prepare chicken
Pour stcok into a small pot with the couscous. Bring to boil then reduce to a simmer for 6 - 8 minutes. Check if tender then drain.
Combine chicken with a drizzle of olive oil, salt and pepper. Set aside.
Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.
Bring a pot of salted water to boil. Cook the corn for 8 minutes. Remove then cut kernels off. Finely slice spring onion. Roughly chop the parsley. Slice the sundried tomatoes. Thinly slice chicken. Combine everything in a bowl with the couscous. Drizzle with olive oil and season with salt and pepper.
Serve into bowls and enjoy hot or cold.
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