Grilled Chicken Salad, with Corn, Tomatoes, Artichoke Hearts and Herbs

Total time: 30 minutes

Ingredients:

  • 2 chicken breasts, boneless, skinless
  • 8oz (240gr) sweet corn, drained
  • 6 marinated artichoke hearts, cut in half
  • 10 cherry tomatoes, cut in half or quarters
  • 1 large carrot, shredded - with peeler
  • 1/2 cup feta, crumbled
  • lettuce for 2 main meal salads, rinsed, spun dry
  • 2 tbs fresh marjoram leaves, roughly chopped
  • 2 tbs fresh tarragon leaves, roughly chopped
  • 2 tbs fresh lemon balm, roughly chopped
  • Marinade for chicken:
  • 2 tbs Worcestershire sauce
  • 2 tbs tarragon white wine vinegar
  • 3 tbs olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Yogurt Dressing:
  • 1 tbs Dijon-style mustard
  • 2 tbs tarragon white wine vinegar
  • 2 tbs chopped regular or garlic chives
  • 2 tbs salad olive oil
  • 4 tbs Greek or plain yogurt

Instructions:

  • Chicken:
  • Make marinade, pour over chicken and allow to marinate 10 minutes.
  • Cook chicken on barbecue grill, 12 - 15 minutes, turning once.
  • Dressing:
  • Whisk vinegar and mustard.
  • Slowly add olive oil, whisking constantly.
  • Add chives, yogurt and whisk to combine.
  • Salad:
  • Put lettuce in large salad bowl.
  • Add a bit (2 tbs) of dressing to lettuce and toss well to coat.
  • Add carrot, corn, tomatoes, artichoke hearts, herbs, and a bit (1 tbs) more dressing and toss well.
  • When chicken is done, slice and add to salad along with feta. Toss gently to combine.
  • Serve, any remaining dressing on the side.