Make 5 lunches at once with this charred corn, bacon and blue cheese chicken salad. Crispy bacon, sweet roasted corn and creamy Saint Agur, ready in 40 mins.
Make 5 lunches at once with this charred corn, bacon and blue cheese chicken salad. Crispy bacon, sweet roasted corn and creamy Saint Agur, ready in 40 mins.
Ingredients
8rashersstreaky bacon
950gfrozen corn(1 bag)
500gcooked chicken breastsshredded or sliced
1cucumberhalved, deseeded and sliced
1pot ofSaint Agur Crème
To finish
½red onionfinely diced
1bunchfresh corianderroughly chopped
fresh chilliesthinly sliced (to taste)
Method
Preheat the oven to 200°C (fan). Spread the frozen corn out on a large baking tray and lay the streaky bacon rashers on top. Roast for 30 minutes, until the bacon is crisp and the corn is charred at the edges.
Lift out the bacon and roughly chop or snip it into pieces. Leave the corn to cool completely on the tray (this stops the salad going soggy and keeps it fresh across the week).
Once the corn is cool, tip it into a large mixing bowl with the cooked chicken, cucumber, chopped bacon and the full pot of Saint Agur Crème. Toss everything together until well coated.
Divide between 5 meal prep containers.
Top each one with the red onion, coriander and sliced chilli, then seal and refrigerate for up to 4 days.
