2. Cut chicken into 4 strips (lengthways). Coat with 2 tsp paprika, 1 1/2 tsp cumin, 1 tbsp oil, salt and pepper. Cook in the reserved frypan over medium-high heat for 4-5 minutes on each side. Remove and shred using two forks.
3. Mix to combine sour cream, lime zest and juice, 1 tsp honey, 2 tbsp olive oil, crushed garlic and 1/2 tbsp vinegar. Season to taste with salt and pepper.
4. Trim and shred lettuce, dice tomatoes, cucumber (see notes) and capsicum. Toss all together with corn, dressing and shredded chicken.
5. Divide salad between plates and enjoy!
You can deseed the cucumber if you like, to prevent the salad and dressing from getting wet and diluted.
Serve any leftovers in a wrap for lunch the next day!
chicken breast fillets 600g
sour cream 120ml
garlic 1 clove
baby cos lettuce 2-pack
lebanese cucumber 1
green capsicum 1
From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, ground cumin, white wine vinegar, honey