Mexican style corn and Grana Padano salad
300g chicken breasts
200g boiled chickpeas
100 g cooked corn kernels
200g Grana Padano
100g guacamole sauce, or ½ avocado
1 shallot and salt
40ml extra-virgin olive oil
chilli or cayenne pepper
Cut the Grana Padano into little balls with the help of a small sphere cutter. Dice the chicken breasts. Season the chickpeas and the well-drained corn kernels.
If making your own guacamole sauce, blend the pulp of half an avocado with the minced shallot and chilli, lemon juice, salt and a little olive oil.
In a non-stick pan, sauté the chopped chicken in a little olive oil for a few minutes over medium heat and season with salt and chilli pepper.