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Fresh Corn Salad with Chicken




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




12 large ears shucked fresh corn
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon soy sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 to 2 drops hot pepper sauce
3 tomatoes, peeled, seeded and chopped
2 tablespoons snipped fresh chives
1/4 cup chopped fresh basil

Chicken:
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 cup chopped basil
2 pounds boneless, skinless chicken breasts
Whole fresh basil leaves for garnish (optional)
Shredded romaine or iceberg lettuce (optional)



Recipe



Bring a large pot of water to boiling. Add corn; remove from heat and let stand about 5 minutes. Remove corn to colander. Cut kernels from cobs.


Whisk lime juice, olive oil, soy sauce, salt, black pepper and pepper sauce in small bowl to make dressing.


Combine corn, tomatoes, chives and basil in a large bowl. Drizzle with dressing; stir to mix. Refrigerate, covered, at least 1 hour.


Prepare chicken: In resealable plastic bag, combine olive oil, lemon juice, salt and basil. Add chicken. Seal bag; marinate 1 hour in the refrigerator, turning occasionally.


Prepare grill with hot coals, or heat broiler. Grill or broil chicken 5 to 6 minutes per side, until no longer pink in center. Cut into large cubes. While still warm, toss with corn salad. Garnish with fresh basil and serve over shredded lettuce if you wish.