Mexican style corn and Grana Padano salad

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Mexican style corn and Grana Padano salad


. Difficulty: Easy . Serves: 4 people . Preparation time: 25 minutes


300g chicken breasts
200g boiled chickpeas
100 g cooked corn kernels
200g Grana Padano 
100g guacamole sauce, or ½ avocado
lemon juice
1 chili
1 shallot and salt 
40ml extra-virgin olive oil
chilli or cayenne pepper
200g tortillas


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. 
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.
Fabio Zago