Spicy Buffalo Chorizo & Sweetcorn Salad
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 110 g chorizo (sliced into cubes)
- 650 g cooked chicken breast
- 900 g frozen sweetcorn
- 2 mixed peppers (diced)
- 50 g spring onions (thinly sliced)
- 6 celery stalks
- Handful of fresh coriander (finely chopped)
- 1 lime (sliced into wedges)
- 100 g feta/Greek-style cheese
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 tbsp light mayo
- 3 tbsp franks buffalo hot sauce
- Optional chilli flakes
Method
- Preheat oven to 190ยฐC FAN. To a foil-lined baking tray, add the chorizo, frozen sweetcorn, olive oil and smoked paprika. Season generously with salt and pepper and stir to combine.
- Pop in the oven for 30 minutes, until the chorizo is crispy and the corn is golden.
- Meanwhile, prepare the dressing by combining light mayo, buffalo sauce, salt, pepper and a sprinkle of coriander.
- Once combined, add all of your salad elements except the feta (ensuring that the cooked chicken is cold). Allow the sweetcorn and chorizo to cool, then add to the bowl and stir thoroughly to ensure everything is mixed together.
- Divide into your 5 meal prep containers, then top with the crumbled feta, a lime wedge and an extra sprinkle of chilli flakes. Eat one portion straight away, then store the rest in your fridge for up to 4 days! Enjoy xx