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Ingredients

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SALAD:

  • Corn on the cob 1 pc
  • Pineapple 50 g
  • Smoked chicken breast 115 g
  • Rocket leaves (fresh) 20 g
  • Baby Roase Tomatoes 5 pc
  • Coriander, fresh, chopped for garnish 1 g
  • Onions, spring 10 g
  • Red chilli 2 g

DRESSING:

  • Hellmann's Signature Vinaigrette 25 g
  • KNORR Sweet Chilli Sauce
    KNORR Sweet Chilli Sauce
    10 ml
    Added to cart: KNORR Sweet Chilli Sauce
  • Robertsons Coatings - Spicy Cajun 6 x 1kg 1 g
  • Coriander, fresh, chopped for garnish 1 g

Preparation

  1. SALAD:

    • Blacken the corn and pineapple SLICESon a hot grill pan
    • Cut the blackened corn kernals off the cob.
    • Cut smoked chicken into bite size cubes.
    • Slice (33g) baby rosa tomatoes in half.
  2. DRESSING:

    • Mix all ingredients together.
  3. TO ASSEMBLE:

    • Place the blackened pineapple on a plate, top with rocket salad mix, sliced spring onion and a pinch of chopped corriander leaveson a plate.
    • Arrange the smoked chicken, scatter the corn, add the tomatoes and red chili.