Grilled Chicken And Corn Salad With Feta And Jalapeño-Lime Dressing


(adapted from Food & Wine, August 2014)


Charred corn, grilled chicken, vegetables, and feta in jalapeño-lime dressing make a flavorful, kicked-up summer salad.


Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: Serves 2


Ingredients


Dressing

5 tablespoons lime juice

2½ tablespoons extra-virgin olive oil

1 tablespoons minced jalapeño (with seeds if you like the heat)

1½ teaspoons kosher salt

¼ teaspoon pepper


Salad

2 ears corn, all but last green layer of husk removed, and silk trimmed

1 small zucchini, cut lengthwise into planks

1 cubanelle pepper, stemmed, halved lengthwise, and seeded

1 bunch scallions, ends trimmed, halved

3 tablespoons extra-virgin olive oil

Kosher salt and pepper

2 (6-ounce) boneless, skinless chicken breasts, trimmed

1½ teaspoons chopped fresh rosemary

6 ounces assorted small tomatoes, halved

2 tablespoons thinly sliced fresh basil

Crumbled feta

Chopped chives

Lime zest


Preparation


Dressing

Whisk all ingredients together in bowl and set aside.


Salad

Prepare medium-hot fire in grill. While grill heats up, soak corn in water for 10 minutes and then drain.


In a medium bowl, toss the zucchini, cubanelle pepper, and scallions with 2 tablespoons oil. Season with salt and pepper.


Coat chicken with remaining 1 tablespoon oil and rosemary. Season with salt and pepper.


Grill corn, zucchini, cubanelle pepper, scallions and chicken over medium-hot fire, turning occasionally, until vegetables are lightly charred, 5 to 15 minutes, and chicken registers 160 degrees, about 15 minutes. Let chicken rest for 5 minutes, then slice thin.


Cut scallions and zucchini into 1-inch pieces. Remove husks form corn and cut kernels off cob. Transfer vegetables to large bowl. Add tomatoes, basil, and half of dressing. Toss to combine. (Or you can divide the vegetables between 2 bowls as I did, if you’re serving this to people with different likes. I did one salad with scallions, corn and cubanelle pepper and one with scallions, corn, zucchini, and tomatoes.)


Serve salad topped with chicken; garnished with feta, chives, and lime zest; and passing extra dressing separately.


-Delicious Dishings