This salad is not just the perfect side for your lunch or dinner and can be enjoyed all year round, served with barbecued or roasted meats or enjoyed as it is for a light, but filling, lunch. Enjoy this salad as your lunch at work, it keeps you fuller for longer and is packed full of fibre.
Coat corn in oil and salt. Heat frypan on medium-high heat. When hot, place corn in frypan. Using tongs turn every 5 minutes, allowing corn to char on all sides. Once corn is tender and browned on all sides, this can take anywhere from 15-35 minutes, remove from the pan. Allow the corn to sit for 10 minutes before slicing the kernels from the cob. Place into a bowl and sprinkle with cayenne powder. Toss to combine well. While the corn is charring, place the bulgar, chicken stock and butter in a bowl. Cover with a lid, plate or glad/cling and let sit for 5-10 minutes. Fluff with a fork. Add the tomato, lime zest and juice, coriander and ¾ of the feta. Add the corn once ready. Combine well. While the corn is cooking and the bulgar is steaming, sprinkle the chicken breasts with the seasoning salt. Heat another frypan on medium-high heat and add oil. Fry the chicken for 3-4 minutes each side. Remove from the pan and allow to sit for 5 minutes before slicing. Mound the salad onto dinner plates. Top with the chicken and sprinkle feta and any extra coriander.
This salad can be made a day in advance. Add the dressing when serving. ♥ ♥ ♥ You can use frozen or canned corn instead of charring corn cobs. ♥ ♥ ♥ Corn can be barbecued or placed under the grill in the oven. ♥ ♥ ♥ To remove the corn kernels from the cob, place the corn on a chopping board, vertically – the bottom of the cob on the chopping board. Get your sharp knife and gently but forcefully start at the top of the cob and slice down the cob, removing the kernels. Repeat the process until all kernels are removed from each cob. Or see how The Kitchn do it.