Chicken salad with sweetcorn and sweet peppers

You can't go wrong with chicken, especially if you have a large family with children. This recipe is perfect as a filling and tasty lunch, and doesn't cost much either. You can make it in next to no time, the only thing to remember is to leave the chicken to marinate a few hours before lunch, if possible early in the morning. The lime provides a freshness and exotic note, as does the sweetcorn. The sweet pepper guarantees flavour and color, while the lettuce gives the whole thing a wonderful lightness! An all-in-one dish, just right for feeding lots of hungry mouths in short order.


  • chicken 3 not-too-thin slices of chicken breast
  • salad a small head of iceberg lettuce
  • red peppers a red pepper
  • lime a lime
  • extra virgin olive oil
  • mint a few sprigs of mint
  • chives a few chives
  • salt
  • pepper
  • 771 a small tin of sweetcorn
150 minutes Total time
15 minutes Active time
Serves 3 persons
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First leave the chicken to marinate in a mixture of lime juice, olive oil, salt, pepper and the herbs for at least a couple of hours. Preheat the oven to 230°C on the grill function and roast the peppers so they are easy to peel. Wash the iceberg lettuce and cut it into strips. Drain the sweetcorn. When the peppers are roasted and peeled, cut them into strips. After the chicken is well marinated, fry the chicken on a hot griddle, browning it well on both sides. At this point it's simply a matter of putting the salad together - mixing the lettuce, sweetcorn and chopped sweet pepper with the fried chicken strips. Adjust for salt and oil if necessary.

If you'd like to beef up your salad with a bit more flavour (and calories), dress it with a mixture of yoghurt and mayonnaise.
The lime is the principal ingredient of a famous cocktail - the mojito - and dessert - key lime pie.

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