It’s the best of the upcoming summer- grilled goodness in a cool salad. Yum, y’all
Ok, plan on making the salad the day after you grill those chicken breasts, grill a couple of extras and throw an extra ear of corn on the grill as well.
Summer chicken and corn salad
2 chicken breasts, seasoned with your favorite Mexican seasoning (I use Mrs. Dash Southwest Chipotle seasoning), and grilled
2 ears of fresh yellow corn, grilled about 30 minutes (roll every 10 minutes while grilling)
1/2 red pepper, chopped
1/2 green pepper, chopped
2 scallions, chopped
10 grape tomatoes, halved (or 1 big ripe tomato, chopped)
1 cup cooked orzo pasta (or any other tiny pasta)
1/4 cup salsa (your favorite kind)
1/4 cup sour cream (fat free works great!)
4 cups fresh salad greens, coarsely chopped
Chop the chicken into small bite sized pieces.
Cut the corn off of the cob.
Mix all the veggies, chicken and pasta in a bowl.
Mix together the salsa and sour cream (or, if you prefer, salsa and ranch dressing, or even store bought salsa-type salad dressing)
Mix the dressing into the salad and stir well
Serve on top of a bed of the salad greens.
When I am grilling pretty much anything, I go ahead and grill stuff for the next night’s meal. Extra chicken, a couple of ears of corn, anything like that. It takes no extra effort. Grilled corn is fantastic. It has a sweet caramelized flavor that is excellent in a salad or soup. Just shuck the corn, wrap it in foil, and throw it on a cooler part of the fire. Let it cook long and slow, turning now and then.
Keep in touch for more summer recipes. Coming up: Asian chicken salad and Panzenella