Grilled Chicken And Corn Salad Recipes

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.

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.

Steps:

• Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
• Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
• Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.