This crunchy and sweet grilled corn, chicken and nectarine salad should be your ultimate go-to lunch! Whether at work or at home, you’ll love this healthy option.
SERVES 4 // COOKING TIME 25 min
For the salad
2 mielies, boiled
4 tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
For the dressing
3 tbsp red wine vinegar
Olive oil, to drizzle
1. Drizzle the mielies with 2 tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks.
3. Toss together the corn, chicken, nectarine slices, rocket and basil.
4. Drizzle with red-wine vinegar and olive oil, and season with salt and pepper.
Recipe & styling: Chiara Turilli
Photography: Samantha Pinto