Grilled Chicken With Corn Salad

Name: Grilled Chicken With Corn Salad
Cook time: 16 min
Total time: 16 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons finely chopped chipotle chiles in adobo or 2 teaspoons chipotle hot sauce; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon grated lime rind; 1/2 teaspoon salt; 1 lb boneless skinless chicken breast; 3 cups grilled corn kernels; 1 cup grape tomatoes or 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro leaves, chopped; 2 green onions, sliced; 1/2 sweet red pepper, chopped; 4 -6 cups torn salad greens (romaine, spinach, arugula, red and green leaf lettuce)

Submitted by Chef mariajane

"This is such a delicious chicken salad dish, I have used frozen corn, with a few drops of liquid smoke, tastes good, but not as good as the grilled corn!!"

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Ready In:: 16mins
Ingredients:: 14
Serves:: 4-6

ingredients

FOR THE CHIPOTLE DRESSING
¹⁄₄ cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely chopped chipotle chiles in adobo or 2 teaspoons chipotle hot sauce
2 garlic cloves, minced
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon grated lime rind
¹⁄₂ teaspoon salt
FOR THE SALAD
1 lb boneless skinless chicken breast
3 cups grilled corn kernels
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
¹⁄₄ cup fresh cilantro leaves, chopped
2 green onions, sliced
¹⁄₂ sweet red pepper, chopped
4 -6 cups torn salad greens (romaine, spinach, arugula, red and green leaf lettuce)

directions

FOR THE CHIPOTLE: In a small bowl or measuring cup, whisk together oil, lemon juice, chipotle, garlic, oregano, lime rind and salt,.
FOR THE SALAD: Remove 1 tablespoons of the dressing and brush on both sides of chicken. Place on greased grill over medium-high heat; close lid and grill 6-8 minutes on each side or until juices run clear and internal temperature reaches 185F on meat thermometer. Transfer to cutting board and let stand for 5 minutes. Slice into thin strips. Chicken can be covered and refrigerated for up to 24 hours.
In a large serving bowl, combine chicken, corn, tomatoes, cilantro, onions, and red pepper; toss with remaining dressing. Divide salad greens among plates and evenly distribute salad over top.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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