Grilled Corn And Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a nice change up from the regular salad - can be used as a main course dish especially for lunches and adds a nice starter for a great dinner Ingredients:
dressing |
3 tablespoons olive oil |
1 1/2 tablespoons mayonnaise |
1 tablespoon lemon juice |
1 1/2 teaspoons dijon mustard |
1 teaspoon curry powder |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
salad |
2 boneless skinless chicken breast halves |
2 ears corn, husks and silk removed |
2 green onions, thinly sliced |
3 cups loosely packed baby spinach |
Directions:
1. In small bowl, whisk together all dressing ingredients. Reserve 3 tablespoons of the dressing.
2. Heat grill. Brush chicken and corn with reserved dressing. Place chicken and corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill corn 6 to 8 minutes or until lightly browned and tender, turning to brown all sides. Grill chicken 8 to 10 minutes or until no longer pink in center, turning once.
3. Place on cutting board; cool 5 minutes. Slice kernels off corn; slice chicken into strips. In large bowl, toss together corn, green onions and spinach; top with chicken. Drizzle with dressing.
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