Warm Mealie Salad
Serves 4
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  1. 2 mealies
  2. 4 medium chicken breasts
  3. ½ tbsp. sunflower oil
  4. 3 tbsp. extra virgin olive oil
  5. 2 tbsp. red-wine vinegar
  6. 1 tbsp. honey
  7. ½ tsp Worcestershire sauce
  8. 2 tsp Dijon mustard
  9. 2 avocados, sliced and sprinkled with lemon juice
  10. 400g mixed tomatoes, sliced
  11. 1 heart romaine lettuce, roughly chopped
  12. 1 green pepper, chopped
  13. 4 tortilla wraps
  14. 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.
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