Louisiana Chicken & Charred Corn Salad

Louisiana Chicken & Charred Corn Salad

with Garlic Croutons, Cherry Tomatoes & Dill-Parsley Mayo

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You’re not going to believe how simple it is to make this Caesar-inspired salad yourself, from crunchy croutons to herby mayo and tender smokey chicken. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcalEasy Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes

½ tin


2 clove


1 packet


(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 packet

diced chicken

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise


1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

30 g



1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2633 kJ
Fat33.7 g
of which saturates10.9 g
Carbohydrate30.1 g
of which sugars6.6 g
Dietary Fibre6.4 g
Protein42.4 g
Sodium1439 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Halve cherry tomatoes. Drain sweetcorn (see ingredients). Finely chop garlic. Cut or tear ciabatta into bite-sized chunks.


• In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. • Cook ciabatta until golden and slightly crisp, 5-6 minutes. • Add the butter and garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper, then transfer to a large bowl.


• Return the frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, sweetcorn and Louisiana spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside. • Meanwhile, add mixed salad leaves, cherry tomatoes and a drizzle of white wine vinegar and olive oil to the bowl with croutons. Season to taste.


• Divide crouton salad between bowls. • Top with Louisiana chicken and corn. • Spoon over dill & parsley mayonnaise to serve.