Grilled Corn Salad Recipe Recipe For Chicken

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

Ingredients

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

GRILLED CHICKEN AND CORN SALAD

Grilled Chicken and Corn Salad image

Hot grilled chicken breasts and corn cut fresh from the cobs are dressed with a cilantro-lime ranch dressing in this tasty salad.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup KRAFT Lite Ranch Dressing
1/4 cup fresh cilantro
zest and juice from 1 lime
1 small jalapeño pepper, halved, seeded
4 small ears corn on the cob (with husks)
1-1/4 lb. boneless skinless chicken breast
8 cups lightly packed torn romaine lettuce
2 red peppers, cut into strips
1 small avocado, sliced
24 reduced-fat woven wheat crackers

Steps:

Heat grill to medium heat.
Blend dressing, cilantro, lime zest, juice and jalapeño peppers in blender until smooth. Pull back corn husks, leaving husks attached at bottom of each ear. Remove and discard silk. Rinse corn; rewrap with husks.
Grill corn 10 to 15 min. or until tender, turning frequently. Meanwhile, grill chicken 7 to 8 min. on each side or until done (165°F). Cool corn and chicken 5 min.
Cover platter with lettuce; top with red peppers. Slice chicken; arrange over salad. Cut corn kernels from cobs; sprinkle over salad. Top with dressing mixture and avocados. Serve with crackers.

Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 38 g

GRILLED CHICKEN AND SWEET CORN ZOODLE SALAD

Grilled Chicken and Sweet Corn Zoodle Salad image

I am always craving pasta, but sometimes need something a little lighter. With my garden producing so many zucchini, I came up with this quick, light and easy recipe. I toss zoodles (spiralized zucchini noodles) with sweet corn, grilled chicken, basil and sun-dried tomatoes for the perfect summer dish.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breasts (about 1 1/2 pounds)
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
4 ears sweet corn, shucked
8 cups zucchini noodles (about 1 1/2 pounds)
3/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
1/2 cup pitted kalamata olives, halved lengthwise
1/2 cup packed basil leaves, finely chopped, plus whole leaves for garnish
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup whole-milk ricotta

Steps:

Preheat a grill to about 400 degrees F and clean the grates or preheat a large grill pan over medium-high heat.
While the grill or grill pan preheats, place 1 of the chicken breasts in a resealable plastic bag and pound out to about 1/2 inch thick with a rolling pin or the flat side of a meat tenderizer. Remove and place on a rimmed baking sheet and repeat with the remaining chicken breast. Drizzle both sides of the chicken with grapeseed oil and liberally season with salt and pepper.
Grill the chicken until you see grill marks and the chicken bounces back when you press on it, 4 to 5 minutes per side. Grill the corn at the same time, turning occasionally, until charred and bright yellow, 8 to 10 minutes.
Meanwhile, combine the zoodles with the tomatoes, olives and chopped basil in a large bowl. Once the corn is cool enough to handle, cut off the kernels and add them to the bowl.
In a small bowl, whisk together the vinegar, olive oil, Dijon, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over the salad and toss. Taste for seasoning, adding more salt or pepper, if needed.
Thinly slice the chicken. Using tongs, pile the zoodle salad into a large shallow serving bowl, leaving behind any liquid in the bowl. Dollop with spoonfuls of ricotta, then top with the sliced chicken and a few basil leaves. Serve warm or at room temperature.