Grilled Chicken With Corn Salad Recipes

GRILLED CHICKEN AND CHARRED CORN SALAD

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.

GRILLED CHICKEN WITH CORN SALAD

Steps:

• 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.

LAYERED GRILLED CORN SALAD

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Steps:

• Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
• Mix salad ingredients in large bowl, adding oil and lime juice last.
• Grill chicken, slice into strips, serve on top of salad.

GRILLED CHICKEN AND SWEET CORN ZOODLE SALAD

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.

GRILLED CHICKEN AND CORN SALAD

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.