This salad was born mostly out of me chucking together things I had in my fridge but it worked really well together and I would absolutely make it again. I can imagine that many of you would have similar things hanging around in your fridge so I am sharing it with you.
Coriander and lime chicken salad with goats cheese and sweetcorn
400g raw chicken strips
For the marinade
3 spring onions, trimmed and roughly chopped
Juice of one lime
A large handful of fresh coriander
1 clove of garlic
2 tablespoons of olive oil
Half a red chilli
1/2 teaspoon grated fresh ginger
For the salad
50g soft goats cheese
200g baby plum tomato
2 large handfuls of baby spinach
200g sweetcorn (canned or defrosted frozen)
Put all the ingredients for the marinade in a blender and blend until it forms a paste. Cover the chicken strips in the marinade and set aside for an hour.
Once the chicken strips have finished marinading fry them in a griddle pan for about 3 minutes on each side, turning regularly. Set aside.
Put the spinach in a large salad bowl. Halve the tomatoes and add to the bowl. Peel and de-pip the avocado and cut into chunks. Add to the bowl. Drain and add the sweetcorn and crumble over the goats cheese. Top with the chicken strips and serve.