Grilled Chicken and Corn Salad with Easy Caesar Dressing
Loaded with fiber and flavor, this recipe makes good use of end-of-Summer produce and boasts a to die for vinaigrette that also makes a great traditional Caesar salad. You can make the blended Caesar dressing up to a day in advance, store chilled in a non-reactive glass container, and use when ready to serve. This recipe makes two salads.
PREP TIME
20 minutes
COOK TIME
30 minutes
Ingredients
For the Caesar dressing:
Juice from 1 fresh lemon
1 tablespoon red wine vinegar
2 large cloves garlic, roughly chopped
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy filet, roughly chopped OR 1 teaspoon anchovy paste
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
For the chicken/marinade:
2 boneless, skinless chicken breasts
2 cloves garlic, grated or very finely minced
Juice from 1 fresh lemon
1/2 teaspoon salt
Remaining ingredients:
2 ears of sweet corn
3-4 cups romaine lettuce, washed, dried and torn into bite-sized pieces
1/4 red, white or sweet onion, finely chopped
1 ripe tomato, chopped (optional)
4 ounces queso fresco cheese
Juice from 1 fresh lemon
1 tablespoon red wine vinegar
2 large cloves garlic, roughly chopped
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy filet, roughly chopped OR 1 teaspoon anchovy paste
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
For the chicken/marinade:
2 boneless, skinless chicken breasts
2 cloves garlic, grated or very finely minced
Juice from 1 fresh lemon
1/2 teaspoon salt
Remaining ingredients:
2 ears of sweet corn
3-4 cups romaine lettuce, washed, dried and torn into bite-sized pieces
1/4 red, white or sweet onion, finely chopped
1 ripe tomato, chopped (optional)
4 ounces queso fresco cheese
Directions
Marinate the chicken: Add chicken and marinade ingredients to a resealable plastic bag. Close the bag and rub the liquid and garlic into the chicken to coat all sides of the chicken. Refrigerate for one hour and no longer.
While the chicken is resting, make the dressing: Add all dressing ingredients to a blender or small food processor and blend until smooth. Add olive oil and continue to blend until the dressing thickens. Transfer to a non-reactive container, cover and chill until ready to use.
Prep the corn: Peel back the husks of the corn without detaching the husks from the bottom of the corn. Remove the silk and fold husks back into place over the corn. Soak corn in a large bowl of water (or a clean sink) for 15 minutes. Remove corn from the water and shake off excess liquid.
Preheat your grill or grill pan to medium-high heat. Once heated, place corn on the grill and cook 15-20 minutes. Remove corn from heat and set aside to rest while you grill the chicken.
Remove chicken from the refrigerator and pull chicken breasts out of the marinade. Shake off excess liquid. Place chicken on the grill and grill for 8-10 minutes, flipping once in the middle of cooking. Once the chicken's juices run clear, remove from heat and set aside to rest for a few minutes.
Once chicken and corn have cooled a bit, slice the chicken and slice the kernels off the corn.
To assemble the salads, place the lettuce in two serving bowls, dividing equally. Add onions, corn, chicken, tomato (if using) and cheese. Drizzle with dressing and serve immediately.
While the chicken is resting, make the dressing: Add all dressing ingredients to a blender or small food processor and blend until smooth. Add olive oil and continue to blend until the dressing thickens. Transfer to a non-reactive container, cover and chill until ready to use.
Prep the corn: Peel back the husks of the corn without detaching the husks from the bottom of the corn. Remove the silk and fold husks back into place over the corn. Soak corn in a large bowl of water (or a clean sink) for 15 minutes. Remove corn from the water and shake off excess liquid.
Preheat your grill or grill pan to medium-high heat. Once heated, place corn on the grill and cook 15-20 minutes. Remove corn from heat and set aside to rest while you grill the chicken.
Remove chicken from the refrigerator and pull chicken breasts out of the marinade. Shake off excess liquid. Place chicken on the grill and grill for 8-10 minutes, flipping once in the middle of cooking. Once the chicken's juices run clear, remove from heat and set aside to rest for a few minutes.
Once chicken and corn have cooled a bit, slice the chicken and slice the kernels off the corn.
To assemble the salads, place the lettuce in two serving bowls, dividing equally. Add onions, corn, chicken, tomato (if using) and cheese. Drizzle with dressing and serve immediately.
Looking for inspiration? Try these recipes:
Easy Chicken Gumbo
Grilled Halloumi and Orange Salad
Corned Beef Hash with Brussels Sprouts
