Chicken with blistered corn and tomato salad
Indulge in the flavors of succulent chicken combined with charred corn and juicy tomatoes in this vibrant and satisfying salad. OSError: [Errno 35] Resource temporarily unavailable
Ingredients:
- ¼ cup fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 4 cloves garlic, finely chopped
- Kosher salt and black pepper
- 2 6-ounce boneless, skinless chicken breasts
- 3 ears corn, shucked
- 140g baby spinach (about 6 cups)
- 1 avocado, cut into bite-size pieces
- 60g Parmesan, shaved
Instructions:
- Preheat the grill to medium-high. Once it's hot, clean the grill grates using a wire brush. Just before grilling, lightly coat the grill grates with oil.
- In a medium bowl, mix together lemon juice, rosemary, minced garlic, 3 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper using a whisk.
- Set aside half of the prepared dressing in a small bowl. Coat the chicken with the remaining dressing by tossing it in the bowl.
- Coat the corn with the remaining tablespoon of olive oil, then season with ¼ teaspoon each of salt and pepper.
- Grill the corn and chicken while covered, turning occasionally. Cook until the corn is tender and slightly charred, which takes about 4 to 6 minutes. The chicken should register 165°F on an instant-read thermometer, which should take about 8 to 10 minutes.
- Remove the kernels from the cobs and slice the cooked chicken.
- Combine the spinach, grilled chicken, corn, and avocado. Toss them with the reserved dressing, then sprinkle with Parmesan cheese.
Summary:
- Calories: 4692 kcal
- Fat: 358 g
- Protein: 272 g
- Carbs: 97 g
- Potassium: 5587 mg
- Magnesium: 504 mg