Cajun Spice, Chilli & Garlic Seasoning, Sun-dried Tomatoes, Creamy Blue Cheese Dressing
You will need
4 skinless chicken breasts
Ina Paarman’s Cajun Spice
olive oil
2 whole heads of sweetcorn
Ina Paarman’s Chilli & Garlic Seasoning
½ pack Ina Paarman’s Sun-dried Tomatoes
1 punnet Herb salad
¾ cup (180 ml) Ina Paarman’s Creamy Blue Cheese Dressing
1 punnet lettuce leaves
50g (¼ cup) crumbled blue cheese
Method
Season the chicken breasts all over with a generous sprinkling of Cajun Spice. Drizzle with olive oil and turn breasts to coat. Leave to stand at room temperature while preparing corn.
Clean the corn, brush with olive oil, season with Chilli & Garlic Seasoning.
Warm a ribbed griddle pan and grill the corn, while turning it to mark the kernels all round. Leave to cool.
Use the same hot griddle to cook the chicken breasts on the one side and turn. Immediately remove the pan from the heat and cover the chicken, still in the pan, with foil. Leave to stand for 7 minutes to cook the chicken on the second side via the remaining heat in the pan.
Cut the kernels off the grilled corn as clean and close to the cob as you can. Place in a mixing bowl. Drizzle over a quarter cup of the Blue Cheese Dressing. Cut the Sun-dried Tomato Quarters into smaller pieces and add to the corn.
Line a platter with torn lettuce. Slice the breasts, against the grain into ½ cm thick slices, toss in with corn mixture.
Spoon chicken mixture over lettuce, drizzle with remaining Blue Cheese Dressing and sprinkle crumbled blue cheese over.
