Grilled Chicken Salad on a Bed of Mexican Roasted Corn

Recipe: Grilled Chicken Salad on a Bed of Mexican Roasted Corn

Remarks: This is a healthy dish. We love corn at our house, and one of the easiest ways to cook it (as well as one of the least messy ways to eat it) is to roast it. For this dish, I take the corn off of the cob with a sharp knife, put it in an ovenproof pan and roast it. All the rest of the ingredients just go in a bowl, get tossed and sit ready to make the base for the chicken to rest on.

I hope you enjoy this fun way to eat a salad entrée. It's one day this week you'll get your veggies, to be sure.

Servings: Serves 4

4 boneless chicken breast halves
Salt and pepper
Olive oil spray
1 package pre-washed baby greens (organic if you can get them)
8 ears fresh corn
2 Tbl olive oil (divided)
4 cloves garlic (Jar garlic will work, but fresh is best.)
2 Tbl canola oil
2 tsp chili powder or Southwestern spice mix
1 sweet red pepper, diced
1/4 cup minced fresh cilantro
1/4 cup fresh limejuice

Instructions: Remove the boneless chicken breasts from the package and place on a platter. Spray lightly with olive oil spray. Sprinkle them lightly with salt and pepper. Let rest until ready to grill (but no longer than 10 minutes).

Remove the corn from the cobs using a sharp knife. The easiest way to do this is to hold the peeled corncob upright and stroke top to bottom with the knife, releasing the corn kernels. Work your way around the corn until all (or most) of the kernels are removed. The first couple of times you do this it will be awkward, but in no time you'll become a pro at it. Careful, that knife is sharp!

Put the corn in a shallow roasting pan and mix it up with one tablespoon of olive oil. Roast the corn at 400 degrees for 15 to 17 minutes. When you take the corn out, stir it up. There will be little brown edges on some of the kernels. That's a good sign. If no brown edges, put it back in the oven for a few minutes.

While the corn is roasting, put the garlic, chili powder, avocado, red pepper and cilantro in a medium sized bowl. Stir in the lime juice. This will only take a minute. Set it aside until the corn is roasted and the chicken comes off the grill.

Grill your chicken on medium heat. Ways to have your chicken stay moister is to pound the chicken flatter so it cooks faster, or grill the chicken just until you get stripes on it and then put it in the oven with the corn to roast until done. The corn and the chicken should come out at the same time, if you start them at pretty much the same time. Corn goes in oven. Chicken goes on grill. Get it?

When the chicken is done (no pink in the middle) and the corn comes out of the oven, you are going to assembly your entrée salad.

Open the package of greens. Put them in a bowl. Toss with the last tablespoon of olive oil. This is all you are going to use for a dressing on the greens.

Serving Suggestions: Set up your 4 plates. Divide the greens into 4 batches placing them on the plates. You can make a little opening in the middle of the greens for the other items, but this is optional. Next, scatter the corn into the vegetable mixture in the bowl and toss. Spoon the corn and veggie mixture onto the middle of the dinner plates. The corn mixture will cover some of the greens but leave a nice green border. Place your chicken breast on top of the corn and you'll have a beautiful, fresh and flavorful dinner. Healthy too!

Enjoy. Cheers! Zola