Spicy Buffalo Chorizo & Sweetcorn Salad
Spicy Buffalo Chorizo & Sweetcorn Salad
Ingredients
For the Salad
- 650 g cooked chicken breast, cubed
- 900 g frozen sweetcorn
- 110 g chorizo sausage, spicy, diced
- 2 mixed peppers, red and green, chopped
- 1 handful spring onions, chopped
- 6 stalks celery, chopped
- 1/4 cup fresh coriander, chopped
- 1/2 cup feta cheese, crumbled, for topping
- 1 lime
For the Dressing & Seasoning
- 1/2 cup light mayonnaise
- 1/4 cup buffalo hot sauce
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking tray with aluminum foil.
⏱️ 5 min•🌡️ 200
- 2
Spread the frozen sweetcorn evenly onto the prepared baking tray. Slice the chorizo sausage into rounds, then dice the rounds into small, bite-sized pieces. Add the diced chorizo to the sweetcorn on the tray.
⏱️ 5 min
- 3
Drizzle the olive oil over the sweetcorn and chorizo mixture. Sprinkle with salt and black pepper. Toss gently to combine. Roast in the preheated oven for 15-20 minutes, or until the sweetcorn is golden and slightly browned, and the chorizo is crispy.
⏱️ 20 min•🌡️ 200
- 4
While the sweetcorn and chorizo are roasting, prepare the vegetables. Chop the spring onions, celery, and mixed peppers into small, uniform pieces. Chop the fresh coriander.
⏱️ 10 min
- 5
In a large mixing bowl, combine the light mayonnaise, buffalo hot sauce, and smoked paprika. Whisk until well combined and smooth.
⏱️ 3 min
- 6
Once roasted, carefully pour the hot sweetcorn and chorizo mixture directly into the large mixing bowl with the dressing. Add the chopped spring onions, chopped peppers, chopped celery, cubed cooked chicken breast, and chopped fresh coriander to the bowl.
⏱️ 5 min
- 7
Using two large spoons or tongs, thoroughly mix all the ingredients in the bowl until everything is well combined and evenly coated with the dressing.
⏱️ 2 min
- 8
Divide the salad into four individual meal prep containers. Top each portion with crumbled feta cheese. Squeeze fresh lime juice over each serving just before eating, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Buffalo Chorizo & Sweetcorn Salad
For the Salad
- 650 g cooked chicken breast, cubed
- 900 g frozen sweetcorn
- 110 g chorizo sausage, spicy, diced
- 2 mixed peppers, red and green, chopped
- 1 handful spring onions, chopped
- 6 stalks celery, chopped
- 1/4 cup fresh coriander, chopped
- 1/2 cup feta cheese, crumbled, for topping
- 1 lime
For the Dressing & Seasoning
- 1/2 cup light mayonnaise
- 1/4 cup buffalo hot sauce
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking tray with aluminum foil.
⏱️ 5 min•🌡️ 200 - 2
Spread the frozen sweetcorn evenly onto the prepared baking tray. Slice the chorizo sausage into rounds, then dice the rounds into small, bite-sized pieces. Add the diced chorizo to the sweetcorn on the tray.
⏱️ 5 min - 3
Drizzle the olive oil over the sweetcorn and chorizo mixture. Sprinkle with salt and black pepper. Toss gently to combine. Roast in the preheated oven for 15-20 minutes, or until the sweetcorn is golden and slightly browned, and the chorizo is crispy.
⏱️ 20 min•🌡️ 200 - 4
While the sweetcorn and chorizo are roasting, prepare the vegetables. Chop the spring onions, celery, and mixed peppers into small, uniform pieces. Chop the fresh coriander.
⏱️ 10 min - 5
In a large mixing bowl, combine the light mayonnaise, buffalo hot sauce, and smoked paprika. Whisk until well combined and smooth.
⏱️ 3 min - 6
Once roasted, carefully pour the hot sweetcorn and chorizo mixture directly into the large mixing bowl with the dressing. Add the chopped spring onions, chopped peppers, chopped celery, cubed cooked chicken breast, and chopped fresh coriander to the bowl.
⏱️ 5 min - 7
Using two large spoons or tongs, thoroughly mix all the ingredients in the bowl until everything is well combined and evenly coated with the dressing.
⏱️ 2 min - 8
Divide the salad into four individual meal prep containers. Top each portion with crumbled feta cheese. Squeeze fresh lime juice over each serving just before eating, if desired.
⏱️ 5 min