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Entree: Grilled Corn and Chicken Salad




Source of Recipe


Cooking Club


Recipe Introduction


This delectable salad showcases two summer favorites, chicken and fresh corn. They�re grilled, served over baby spinach and drizzled with a curry dressing.



List of Ingredients




DRESSING
3 tablespoons olive oil
1 1/2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon curry powder
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

SALAD
2 boneless skinless chicken breast halves
2 ears corn, husks and silk removed
2 green onions, thinly sliced
3 cups loosely packed baby spinach


Recipe



1. In small bowl, whisk together all dressing ingredients. Reserve 3 tablespoons of the dressing.

2. Heat grill. Brush chicken and corn with reserved dressing. Place chicken and corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill corn 6 to 8 minutes or until lightly browned and tender, turning to brown all sides. Grill chicken 8 to 10 minutes or until no longer pink in center, turning once.

3. Place on cutting board; cool 5 minutes. Slice kernels off corn; slice chicken into strips. In large bowl, toss together corn, green onions and spinach; top with chicken. Drizzle with dressing.

YIELD: 2 (1 3/4-cup) Servings

PER SERVING: 500 calories, 30 g total fat (4.5 g saturated fat), 32 g protein, 30.5 g carbohydrate, 75 mg cholesterol, 600 mg sodium, 6 g fiber