Big grilled chicken salad with lettuce, tomatoes, corn and croutons

Ingredients

For 1 serving

• Chicken breast140 g
• Romaine lettuce100 g
• Tomatoes1
• Canned sweetcorn60 g
• Bread50 g
• Extra virgin olive oil10 g
• White wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Turn the oven on to 200 °C. Cut the bread into cubes of about 2 cm, spread them on a tray and toast them for 6 minutes, until golden and crisp.
2. Meanwhile heat a griddle well over a high heat and cook the chicken breast for 5 minutes per side, until golden outside and no longer pink in the middle; salt it and cut it into strips.
3. Wash the romaine leaves, dry them well and tear them; wash the tomatoes and cut them into wedges. Drain and rinse the sweetcorn.
4. In a large bowl dress the lettuce, tomatoes and sweetcorn with the olive oil, vinegar and salt; add the chicken and croutons only at the last moment so they stay crisp.