Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1977 / 472
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Simmer chicken
Bring a large pot of water to a boil. Add the whole chicken breasts and cook for 6-8 min or until cooked through. Drain and transfer the chicken onto a plate. Using two forks, pull the chicken until it's fully shredded. Reserve the pot.
2 Make dressing
Meanwhile, juice the lemon into a large bowl. Add the oliveoil, honey, a pinch of salt and blackpepper. Whisk until combined. This is your lemon dressing.
3 Prep salad
Roughly chop the lettuce. Chop the feta cheese into cubes. Chop the cherry tomatoes in half. Drain the sweet corn kernels.
4 Add spices
Return the pot to a medium heat with a drizzle of oil. Once hot, add the smokedpaprika, chipotlepowder(spicy!), garliconionpowder and driedoregano. Fry for 1 min. After 1 min, add the Worcestershiresauce, measured water and the chicken. Simmer over a medium-low heat for 5 min. Remove the pot from the heat and season with salt.
Tip!Frying the spice is essential to avoid any raw flavours or bitterness. Don't have a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.
5 Toss salad
Meanwhile, add the lettuce, tomatoes and corn to the lemondressing and toss to coat.
Tip!Don't dress the salad until just before serving so it doesn't go soggy.
Divide the salad among plates or bowls and top with the peri perichicken and feta.