Best Grilled Chicken And Corn Salad Recipes

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Steps:

• Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
• Mix salad ingredients in large bowl, adding oil and lime juice last.
• Grill chicken, slice into strips, serve on top of salad.

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE

Steps:

• Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

GRILLED CHICKEN AND CHARRED CORN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
• Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
• Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
• Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
• Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS

Steps:

• Prepare the chicken:
• In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
• Make the tortilla crisps while the chicken is grilling:
• In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
• In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

GRILLED CHICKEN AND SWEET CORN ZOODLE SALAD

Steps:

• Preheat a grill to about 400 degrees F and clean the grates or preheat a large grill pan over medium-high heat.
• While the grill or grill pan preheats, place 1 of the chicken breasts in a resealable plastic bag and pound out to about 1/2 inch thick with a rolling pin or the flat side of a meat tenderizer. Remove and place on a rimmed baking sheet and repeat with the remaining chicken breast. Drizzle both sides of the chicken with grapeseed oil and liberally season with salt and pepper.
• Grill the chicken until you see grill marks and the chicken bounces back when you press on it, 4 to 5 minutes per side. Grill the corn at the same time, turning occasionally, until charred and bright yellow, 8 to 10 minutes.
• Meanwhile, combine the zoodles with the tomatoes, olives and chopped basil in a large bowl. Once the corn is cool enough to handle, cut off the kernels and add them to the bowl.
• In a small bowl, whisk together the vinegar, olive oil, Dijon, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over the salad and toss. Taste for seasoning, adding more salt or pepper, if needed.
• Thinly slice the chicken. Using tongs, pile the zoodle salad into a large shallow serving bowl, leaving behind any liquid in the bowl. Dollop with spoonfuls of ricotta, then top with the sliced chicken and a few basil leaves. Serve warm or at room temperature.

GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD

Steps:

• Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
• Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
• Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
• Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
• Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
• Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.

RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST

Steps:

• Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
• While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
• Slice chicken into bite size pieces, place on top of salad and serve.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.

GRILLED CHICKEN BREASTS WITH GRILLED PEACH, CORN AND AVOCADO SALAD

Steps:

• Combine the zest and juice of 2 limes, the cumin, paprika, 2 cloves grated garlic, 2 teaspoons salt, a few cracks of freshly ground black pepper and 1/2 cup oil in a large bowl. Add the chicken breasts, turn to coat and set aside at room temperature for 30 minutes to marinate.
• Combine the chives, cilantro, honey, remaining clove grated garlic, juice and zest from the remaining lime, salt and pepper to taste and 1/2 cup oil in a blender. Blend until smooth. Season to taste with more salt if needed. Set the dressing aside.
• Heat a grill or grill pan to high. Toss the peach wedges and 2 tablespoons oil in a medium bowl, season with salt and grill until charred and tender, about 2 minutes per side. Transfer back to the bowl. Add the corn, season with salt and add 1/4 cup vinaigrette. Toss to coat and set aside.
• Remove the chicken from the marinade and grill, turning every so often, until cooked through and crisp on the outside, 15 to 17 minutes. (An instant-read thermometer inserted into the chicken should register 160 degrees F.) Remove the chicken from the grill and set aside on a plate to rest for 10 to 15 minutes before slicing.
• To serve, place a sliced chicken breast on each plate. Divide peaches and corn between the plates, layer with avocado wedges and sprinkle with feta. Spoon the dressing over the chicken and place the remaining dressing in a ramekin and serve alongside. Sprinkle with more chives and cilantro. Enjoy!

GRILLED CHICKEN AND CORN SALAD

Steps:

• Heat grill to medium heat.
• Blend dressing, cilantro, lime zest, juice and jalapeño peppers in blender until smooth. Pull back corn husks, leaving husks attached at bottom of each ear. Remove and discard silk. Rinse corn; rewrap with husks.
• Grill corn 10 to 15 min. or until tender, turning frequently. Meanwhile, grill chicken 7 to 8 min. on each side or until done (165°F). Cool corn and chicken 5 min.
• Cover platter with lettuce; top with red peppers. Slice chicken; arrange over salad. Cut corn kernels from cobs; sprinkle over salad. Top with dressing mixture and avocados. Serve with crackers.