Smoky Chicken with Potato and Corn Salad Recipe

How to Make Smoky Chicken with Potato and Corn Salad?


Serve: 4


  • 500 g bag new potatoes
  • 2 corn cobs
  • juice of a lime
  • 1/2 red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon sweet smoked paprika
  • 2 crushed garlic cloves
  • 4 skinless chicken breasts, each halved horizontally to make 2 thin escalopes
  • 1 small bunch coriander, leaves roughly chopped
  • lime wedges, to serve
  • pepper and salt 


  1. Prepare a large pan of boiling water, then place the potatoes in the water to cook for approximately 5 minutes.
  2. Add in the corn to the pan, then bring the mixture in the pan to a boil until both the potatoes and corn are tender. Drain.
  3. While waiting, combine the lime juice and onion in a large salad bowl. Sprinkle half the oil over.
  4. In a shallow bowl, combine the remaining oil with the paprika, garlic. Add some seasoning if necessary. Add in the chicken and toss well until coated thoroughly.
  5. Cook the chicken in a griddle pan for 2 1/2 minutes on each side. Make sure they are cooked through.
  6. Transfer the potatoes to the bowl with the onions.
  7. On one end of a chopping board, stand a corn cob. Cutting off the kernels by slice down the length. Pour in the corn kernels to the potato salad, then add in the coriander.
  8. Spoon the potato and corn salad into the individual serving plates. Arrange the griddled chicken and lime wedges and serve. 

Nutrition per serving:

  • 340 kcalories, protein 35 g, carbohydrate 30 g, fat 8 g, fiber 2 g, sugar 4 g, salt 0.3g

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