400g boneless chicken breast, cut into thin strips
400g can Wattie's Chickpeas in Springwater, drained
130g bag mixed salad greens
410g can Wattie's Whole Kernel Corn, drained
1 red pepper, sliced (170g)
50 g feta, crumbled
¼ cup coriander sprigs
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 290g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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To prepare the dressing, combine the lime or lemon juice, olive oil, honey, coriander and Gregg's Chilli Flakes in a jar with a lid. Season to taste. Shake to combine then set aside.
Combine the olive oil, Gregg's Smoked Paprika, Gregg's Ground Cumin, Gregg's Garlic Granules and Gregg's Rubbed Oregano in a medium bowl. Add the chicken and toss to combine. Heat a dash of olive oil in a frying pan over medium heat. Add the chicken and cook for 3 to 4 minutes. Add the Wattie's Chickpeas in Springwater and cook for a further 2 minutes or until the chicken is cooked through. Set aside to cool slightly.
To serve, place the salad greens into a large salad bowl or onto a platter. Top with the Wattie's Whole Kernel Corn, red pepper, chicken and chickpea mixture and feta. Drizzle over the dressing and garnish with coriander sprigs.