Grilled Chicken Salad With Corn-Tomato Relish and Goat Cheese Dr |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Summer salad recipe from Redbook magazine. Ingredients:
1 cup crumbled soft mild goat cheese (4 oz.) |
2 tablespoons olive oil |
2 tablespoons sour cream |
3 tablespoons milk |
2 teaspoons white wine vinegar |
1 garlic clove, pressed |
2 tablespoons whole thyme leaves |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
4 boneless skinless chicken breast halves |
2 ears corn, husks removed |
cooking spray |
1 large tomato, chopped |
2 heads bibb lettuce, separated into leaves |
Directions:
1. Heat grill to high.
2. Puree 1/2 cup of the goat cheese, the olive oil, sour cream, milk, vinegar, and garlic, 1 tbs of the thyme leaves, 1/4 tsp of the salt, and 1/4 tsp of the pepper in a food processor until smooth; set aside.
3. Sprinkle chicken with 1/2 tsp of the salt and remaining pepper and thyme.
4. Coat corn with cooking spray and oil the grill rack.
5. Grill chicken, turning once, until juices run clear, 10 minutes.
6. At the same time grill corn, turning often, until lightly browned and crisp-tender, 10 minutes.
7. Cut corn from cob and place in a bowl with tomato, 2 tbs of the dressing and remaining salt; stir gently to combine.
8. Divide lettuce among four serving plates and top each with a quarter of the corn-tomato relish and one sliced chicken breast half.
9. Drizzle remaining dressing and crumble remaining goat cheese evenly over salads.
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