RAW CORN, ARUGULA, AND PECORINO SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
- In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
- Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
MEDITERRANEAN RAW CORN SALAD
This salad is full of bold and briny flavors and it's that contrast that accentuates the sweet crispness of the raw corn. By piling the salad on top of a thick feta-yogurt sauce, the visual not also stays more dynamic and vibrant, each person can control their sauce to salad ratio too.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad.
- Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper.
- Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.
GRILLED CHICKEN WITH ARUGULA SALAD
When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.
Nutrition Facts :
ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE
Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
- Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
- In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.
Nutrition Facts : Calories 347 g, Fat 15 g, Fiber 5 g, Protein 31 g
ARUGULA, CORN AND HERB SALAD
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
- Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
- Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
More about "raw corn arugula and pecorino salad with grilled chicken breast recipes"
GRILLED CHICKEN AND CORN SALAD - AVERIE COOKS
From averiecooks.com
4.6/5 (29)Total Time 18 minsCategory SaladCalories 673 per serving
- Place all contents in a large ziptop plastic bag, seal, and smoosh around to coat evenly. Place bag in the fridge to marinate for at least 30 minutes, or overnight. When you're ready to grill, preheat to medium-high heat.
- Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple minutes by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Flip the chicken once midway through cooking.
- After corn is cooked, cut the corn off the ears with a sharp knife, place into a large bowl, top with the butter, and stir to combine until the butter melts.
31 DELICIOUS GRILL IDEAS FOR THE BEST SUMMER BBQ
From rd.com
HEALTHY CHICKEN ARUGULA SALAD - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST
From foodnetwork.cel02.sni.foodnetwork.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO
From sarahnspice.com
GRILLED CHICKEN WITH LEMONY ARUGULA SALAD TOPPING
From taylormadetaste.com
CORN & ARUGULA SALAD WITH ANCHO DRESSING | FROM …
From fromscratchfast.com
EASY SOUTHWEST CHICKEN ARUGULA SALAD • BEYOND MERE …
From beyondmeresustenance.com
RAW CORN, ARUGULA, AND PECORINI SALAD WITH GRILLED CHICKEN BREASTS ...
From eatyourbooks.com
RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN
From recipebridge.com
RAW CORN, ARUGULA, AND PECORINO SALAD : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
GRILLED CHICKEN ARUGULA SALAD WITH PEARS AND WALNUTS
From lifeasastrawberry.com
CHIPOTLE GRILLED CHICKEN SALAD | FEASTING AT HOME
From feastingathome.com
GRILLED CHICKEN ARUGULA SALAD - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST ...
From recipeofhealth.com
SPICY ARUGULA SALAD WITH PECORINO, LEMON & OLIVE OIL
From asassyspoon.com
RAW CORN, ARUGULA, AND PECORINO SALAD RECIPE | MICHAEL CHIARELLO
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love