Grilled chicken and corn salad with yogurt-lime dressing
2
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Grilled chicken and corn mixed together with a tangy and spicy dressing makes an easy and flavourful weeknight supper. When purchasing the corn for this recipe, we selected corn that had tight green husks with golden brown tassels. You want to be sure to avoid husks that are brown and seem to be crackly. We suggest pulling the husks off the corn before grilling. It makes the process faster. If you don’t have fresh corn, you can use 1¾ cups thawed frozen corn kernels in this recipe.
Ingredients
Plain lowfat yogurt
¼ cup(s)
Fresh lime juice
¼ cup(s)
Olive oil
1 tbsp(s)
Ground coriander
1 tsp(s)
Table salt
1 tsp(s)
Chili powder
¼ tsp(s)
Lime zest
¼ tsp(s), grated
Cayenne pepper
1 pinch(es)
Cooked corn
2 ear(s), large, shucked
Uncooked boneless skinless chicken breast
20 oz, (4 5-oz. breasts)
Cherry tomatoes
2 cup(s), (1 pint), halved
Red onion
1 small, thinly sliced
Cilantro
1 cup(s), fresh leaves
Boston lettuce
8 leaf/leaves
Cooking spray
1 spray(s)
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2
To make dressing, whisk together yogurt, lime juice, oil, coriander, ½ teaspoon salt, chili powder, lime zest, and cayenne in large bowl. Let stand at room temperature.
3
Place corn on grill rack and grill, turning often, until softened and browned, 15–17 minutes. Meanwhile, sprinkle chicken with remaining ½ teaspoon salt. Place chicken on grill rack and grill, turning often, until chicken is cooked through, 8–10 minutes.
4
Transfer chicken and corn to cutting board. When cool enough to handle, shred chicken and cut kernels from corn. Add chicken, corn, tomatoes, onion, and cilantro to dressing and toss to combine. Divide lettuce among 4 plates and top evenly with chicken salad.
5
Serving size: 1¾ cups salad and 2 lettuce leaves
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