
Grilled chicken and corn salad with yogurt-lime dressing
2
Point(s)
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 flavorful 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
Dried ground coriander
1 tsp
Table salt
1 tsp
Chili powder
¼ tsp
Lime zest
¼ tsp, grated
Cayenne pepper
1 pinch(es)
Fresh yellow corn
2 large, shucked
Uncooked boneless skinless chicken breast
20 oz, (4 5-oz. breasts)
Fresh cherry tomato(es)
2 cup(s), (1 pint), halved
Uncooked red onion(s)
1 small, thinly sliced
Cilantro
1 cup(s), fresh leaves
Boston lettuce
8 leaf/leaves
Cooking spray
1 spray(s)