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Warm Mealie Salad

  • Author: Essentials January 2017


  • 2 mealies
  • 4 medium chicken breasts
  • ½ tbsp. sunflower oil
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. red-wine vinegar
  • 1 tbsp. honey
  • ½ tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 avocados, sliced and sprinkled with lemon juice
  • 400g mixed tomatoes, sliced
  • 1 heart romaine lettuce, roughly chopped
  • 1 green pepper, chopped
  • 4 tortilla wraps
  • 150g blue cheese or cheddar


  1. 1. Heat the oven to 180°C and heat a griddle pan on the hob. Brush the mealies and chicken with sunflower oil. Brown the chicken on both sides, put it in a roasting pan; cook for 20 minutes or until cooked through. Turn griddle pan down to medium and fry the mealies for 10 – 12 minutes or until cooked.
  2. 2. For the dressing, mix olive oil, red-wine vinegar, honey, Worcester sauce and Dijon until smooth and combined.
  3. 3. Slice the chicken and slice the corn off the cob. Add both to a serving bowl with other ingredients in rows. Drizzle over dressing, warm the wraps and cut them in 4. Serve with cheese on side.


  • Serving Size: 4