Chargrilled Chicken Cheesy Garlic Bread With Charred Corn Bacon Salad Onion Chutney Recipes

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GRILLED CHICKEN AND CHARRED CORN SALAD



Grilled Chicken and Charred Corn Salad image

This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.

Provided by Dawn

Categories     Salad     Green Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 ears corn, husked
1 bunch fresh asparagus, trimmed
¼ cup olive oil, divided
4 teaspoons white wine vinegar
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon ground paprika
2 large tomatoes, chopped
8 cups torn romaine lettuce
1 green onion, sliced

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
  • Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
  • Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
  • Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
  • Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g

CHARRED CORN WITH BACON LARDONS AND RED ONION



Charred Corn with Bacon Lardons and Red Onion image

Provided by Marc Murphy

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

10 ears fresh corn
1/2 pound slab bacon, cut into lardons
1 red onion, diced
Salt
3 cloves garlic, sliced
1/4 cup torn fresh basil leaves
3 tablespoons red wine vinegar
1 tablespoon canola oil

Steps:

  • Preheat oven to 400 degrees F.
  • Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
  • Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
  • Mix together the vinegar, oil and a pinch of salt. Toss with the corn.

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