Warm grilled corn bulgar salad with sliced chicken

I love Christmas. I love how it brings everyone together for one day when there hasn’t been time throughout the year to catch up. Sharing the day with family and friends, the people you love, is important for my husband and I, as I’m sure with all of you. Great food and lots of laughs, with a couple of beers and champagnes, make Christmas day just beautiful. Throw in some backyard cricket or footy to work off all the food, or maybe a lie down, and Christmas Day is perfect.

I’m not a very traditional girl when it comes to Christmas. I usually only put the Chrissy tree and decorations up for our nephews. (In fact, this year I haven’t even done that! Bad Aunty Nic!) Kojiro would just knock it down anyway – I tried last year and all he did was play with the baubles and eat the faux pine needles! It would only be a matter of time and after seeing many Christmas tree & cat videos, I’m not overly fussed about the tree.

I applaud everyone who gets into Christmas, cooking and preparing absolutely everything for the festive season. I always look and think ‘I’ll get there one day’. Maybe that day is yet to come or maybe I like celebrating our Christmas without all the traditional ‘trimmings’. This salad is about as Christmassy as I get – the colours are very festive adding that ‘pop’ of colour to any dining table.

This salad is not just the perfect side for your Christmas lunch or dinner but it 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.

TIPS:

This salad can be made a day in advance. Add the dressing when serving.

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You can use frozen or canned corn instead of charring corn cobs.

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Corn can be barbecued or placed under the grill in the oven.

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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.

PREP: 35 minutes      COOK: 35 minutes     MAKES: enough salad for 4 -6 side servings
INGREDIENTS:
SALAD:
3 teaspoons olive oil
500 grams sweet corn cobs, husk removed
1 teaspoon salt
¼ teaspoon cayenne powder
1 cup bulgar
1 cup hot chicken stock
1 teaspoon butter
1 medium tomato, deseeded and cut into small dice
1 lime, zest and juice
½ bunch coriander, finely chopped
60 grams feta, crumbled

CHICKEN:
470 grams skinless chicken breast, halved lengthways
1½ teaspoons Seasoning all purpose seasoned salt
1 tablespoon olive oil

METHOD:
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.

Merry Christmas & enjoy xx