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    Entree: Grilled Corn and Chicken Salad


    Source of Recipe


    Cooking Club

    Recipe Introduction


    This delectable salad showcases two summer favorites, chicken and fresh corn. They’re grilled, served over baby spinach and drizzled with a curry dressing.

    List of Ingredients




    DRESSING
    3 tablespoons olive oil
    1 1/2 tablespoons reduced-fat 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

    Recipe



    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.

    YIELD: 2 (1 3/4-cup) Servings

    PER SERVING: 500 calories, 30 g total fat (4.5 g saturated fat), 32 g protein, 30.5 g carbohydrate, 75 mg cholesterol, 600 mg sodium, 6 g fiber

 

 

 

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