Chargrilled balsamic chicken with corn salsa
Ingredients
- 2 tbsp Balsamic vinegar 1.1oz
- 1 tsp Garlic, minced 0.1oz
- 2 tsp Extra virgin olive oil 0.3oz
- 6 oz Chicken breast, raw, cut into two this 3-oz fillets 6oz
- 2 medium Tomato, whole, chopped 8.7oz
- 1 ½ cups Corn, canned, drained and rinsed 8.7oz
- 1 large Red bell pepper, raw, chopped 5.8oz
- 1 cup Arugula 0.7oz
Steps
- In a bowl, combine the balsamic vinegar, garlic and 1 teaspoon of oil. Add the chicken fillets and toss to coat, then cover and leave to marinate in the fridge for 10 minutes.
- Heat a grill pan or skillet over medium heat. Add the chicken fillets and cook for 2 to 3 minutes each side, or until cooked through. Add any remaining marinade to the pan for the final minute of cooking. While the chicken is cooking make the corn salsa. In a small bowl, add the tomatoes, corn and bell pepper, drizzle over the remaining 1 teaspoon of oil and toss to combine.
- Divide arugula between two serving plates. Top with the chicken and pour over any remaining juices. Serve with the fresh corn salsa.
- TIP: If you have pickled jalapeno available, add a few finely chopped slices to the corn salsa.