Grilled Chicken Salad on Roasted Corn
Serves 4
4 boneless chicken breast halves
Salt and pepper
Olive oil spray
1 package pre-washed baby greens
8 ears fresh corn
2 Tbl olive oil (divided)
4 cloves garlic (Jar garlic will work, but fresh is best.)
2 Tbl canola oil
2 tsp chili powder or Southwestern spice mix
1 sweet red pepper, diced
1/4 cup minced fresh cilantro
1/4 cup fresh limejuice
Remove the boneless chicken breasts from the package and place on a platter. Spray lightly with olive oil spray. Sprinkle them lightly with salt and pepper. Let rest until ready to grill (but no longer than 10 minutes).
Remove the corn from the cobs using a sharp knife. The easiest way to do this is to hold the peeled corncob upright and stroke top to bottom with the knife.
Put the corn in a shallow roasting pan and mix it up with one tablespoon of olive oil. Roast the corn at 400 degrees for 15 to 17 minutes. When you take the corn out, stir it up. There will be little brown edges on some of the kernels. That's a good sign. If no brown edges, put it back in the oven for a few more minutes.
While the corn is roasting, put the garlic, chili powder, avocado, red pepper and cilantro in a medium sized bowl. Stir in the lime juice. This will only take a minute. Set it aside until the corn is roasted and the chicken comes off the grill.
Grill your chicken on medium heat.
When the chicken is done (no pink in the middle) and the corn comes out of the oven, you are ready to assemble your salad.
Open the package of greens. Put them in a bowl. Toss with the last tablespoon of olive oil. This is all you are going to use for a dressing on the greens.
Set up your 4 plates. Divide the greens into 4 batches placing them on the plates. Place the corn into the vegetable mixture in the bowl and toss. Spoon the corn and veggie mixture onto the middle of the dinner plates.
Place your chicken breast on top of the corn.
A beautiful, fresh and flavorful dinner. Healthy too!
4 boneless chicken breast halves
Salt and pepper
Olive oil spray
1 package pre-washed baby greens
8 ears fresh corn
2 Tbl olive oil (divided)
4 cloves garlic (Jar garlic will work, but fresh is best.)
2 Tbl canola oil
2 tsp chili powder or Southwestern spice mix
1 sweet red pepper, diced
1/4 cup minced fresh cilantro
1/4 cup fresh limejuice
Remove the boneless chicken breasts from the package and place on a platter. Spray lightly with olive oil spray. Sprinkle them lightly with salt and pepper. Let rest until ready to grill (but no longer than 10 minutes).
Remove the corn from the cobs using a sharp knife. The easiest way to do this is to hold the peeled corncob upright and stroke top to bottom with the knife.
Put the corn in a shallow roasting pan and mix it up with one tablespoon of olive oil. Roast the corn at 400 degrees for 15 to 17 minutes. When you take the corn out, stir it up. There will be little brown edges on some of the kernels. That's a good sign. If no brown edges, put it back in the oven for a few more minutes.
While the corn is roasting, put the garlic, chili powder, avocado, red pepper and cilantro in a medium sized bowl. Stir in the lime juice. This will only take a minute. Set it aside until the corn is roasted and the chicken comes off the grill.
Grill your chicken on medium heat.
When the chicken is done (no pink in the middle) and the corn comes out of the oven, you are ready to assemble your salad.
Open the package of greens. Put them in a bowl. Toss with the last tablespoon of olive oil. This is all you are going to use for a dressing on the greens.
Set up your 4 plates. Divide the greens into 4 batches placing them on the plates. Place the corn into the vegetable mixture in the bowl and toss. Spoon the corn and veggie mixture onto the middle of the dinner plates.
Place your chicken breast on top of the corn.
A beautiful, fresh and flavorful dinner. Healthy too!
