Bacon & Charred Corn Salad with a Saint Agur Crème Dressing
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
- 8 rashers streaky bacon
- 950 g frozen corn ((1 bag))
- 500 g cooked chicken breasts (shredded or sliced)
- 1 cucumber (halved, deseeded and sliced)
- 1 pot of Saint Agur Crème
- ½ red onion (finely diced)
- 1 bunch fresh coriander (roughly chopped)
- fresh chillies (thinly 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.