Mexican style corn and Grana Padano salad
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 25 minutes
Ingredients300g 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
PreparationCut 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.
Divide all the ingredients in 4 serving bowls, keeping the warm chicken till last.
Garnish with the little balls of Grana Padano and the tortillas and serve.