Nutrients per serving
- 21 g protein
- 11 g fat
- 25 g carbohydrates
- 270 calories
- High in Fibre
Nutrients per serving
Chicken
Smoky Grilled Chicken and Corn Salad
Main dish salads are perfect for summertime eating – easy on the hosts and scrumptious for the guests! Just-picked Ontario Corn is super sweet and when grilled on the barbecue, the flavour is enhanced. Look for bright green husks, moist dark silk and plump kernels.
Cooking Time: 12 minutes
Servings: 4 to 6
Ingredients:
- 1/4 cup (50 mL) extra-virgin olive oil
- 3 tbsp (45 mL) fresh lime juice
- 2 tsp (10 mL) finely chopped chipotle pepper in adobo sauce or chipotle hot sauce
- 2 cloves Ontario Garlic, minced
- 1/2 tsp (2 mL) each dried oregano, grated lime rind and salt
- 1 lb (500 g) boneless skinless Ontario Chicken breasts
- 3 cups (750 mL) grilled Ontario Corn kernels
- 1/4 cup (50 mL) packed fresh cilantro leaves, chopped
- 2 Ontario Green Onions, sliced
- Half Ontario Sweet Red Pepper, chopped
- 4 to 6 cups (1 to 1.5 L) torn Ontario Salad Greens (romaine, spinach, arugala, red and green leaf lettuce)
Salad:
Preparation:
Chipotle Dressing: In small bowl or measuring cup, whisk together oil, lime juice, chipotle, garlic, oregano, lime rind and salt.
Salad: Remove 1 tbsp (15 mL) of the dressing and brush on both sides of chicken. Place on greased grill over medium-high heat; close lid and grill for 6 to 8 minutes on each side or until juices run clear and internal temperature reaches 185°F (85°C) on meat thermometer. Transfer to cutting board and let stand for 5 minutes. Slice diagonally into thin strips. (Chicken can be covered and refrigerated for up to 24 hours.)
In large serving bowl, combine chicken, corn, tomatoes, cilantro, onions and red pepper; toss with remaining dressing. Divide salad greens among plates and evenly distribute salad over top.
Tips: To grill Ontario corn, soak 4 large cobs, with green husks, in cold water for at least 30 minutes. To avoid flare up, trim off any loose strands of husks. Place on grill over medium-high heat; close lid and grill, turning frequently, for about 20 minutes or until husks are charred and corn is tender. Let cool slightly, then cut kernels off the cobs. For charred marks, place the stripped cobs on the grill for a few minutes until brown on all sides.
If cooking corn and chicken together, grill corn for 10 minutes and then add chicken to the grill and cook according to recipe.
