Grilled Corn, Chicken & Summer Vegetable Salad
5
Points®
Total time: 1 hr 10 min • Prep: 30 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Everything in this dish can be cooked on the grill, making preparation and clean-up so easy. If you don’t have an outdoor grill, you can use a grill pan to achieve similarly smoky results. You’ll need to cook the food in batches (start with the chicken) and keep it in a warm oven set from 170°F to 200°F until everything is done. Set all the ingredients on a platter in sections as in the photo. It makes for a beautiful presentation and allows guests to choose just the foods they like.
Ingredients
Cooking spray
5 spray(s)
Fat-free reduced sodium chicken broth
4½ Tbsp
Shallot
¼ cup(s), chopped, finely chopped
Extra virgin olive oil
3 Tbsp
Red wine vinegar
2 Tbsp
Dijon mustard
1 Tbsp
Fresh oregano
1 Tbsp, chopped
Kosher salt
1½ tsp, divided
Black pepper
½ tsp, divided
Uncooked boneless skinless chicken breast
1 pound(s)
Corn on the cob
2 ear(s), medium, shucked
Yellow bell pepper
1 small, quartered
Orange bell pepper
1 small, quartered
Uncooked zucchini
1 small, halved lengthwise
California (Hass) avocado
1 small, ripe but firm, halved, pitted, and peeled
Grape tomatoes
1½ cup(s), halved
Fresh basil
½ cup(s), leaves, thinly sliced
Instructions
1
In a small bowl, stir together broth, shallots, oil, vinegar, mustard, oregano, 1⁄2 tsp salt, and 1⁄4 tsp pepper. On a plate, place chicken; drizzle with 2 tbsp dressing; set aside remaining dressing. Marinate chicken at room temperature for 20 minutes.
2
Meanwhile, coat a grill rack with nonstick spray. Preheat grill to medium-high heat. Or coat a grill pan with nonstick spray and warm over high heat on the stovetop.
3
Coat chicken, corn, bell peppers, zucchini, and avocado with nonstick spray, then sprinkle with remaining 1 tsp salt and 1⁄4 tsp black pepper.
4
On grill rack or grill pan, cook chicken, corn, peppers, and zucchini, turning as needed, until chicken is cooked through and vegetables are lightly charred, 10 to 15 minutes. On a cutting board or work surface, place chicken and vegetables. On same grill rack or grill pan, place avocado, turning once, until grill marks appear, about 2 minutes. On same work surface, place avocado. Slice chicken, cut corn cobs into small pieces, slice peppers, cut zucchini into bite-size chunks, and slice avocado.
5
On a large platter, arrange chicken, grilled vegetables, and tomatoes. Drizzle with reserved dressing; sprinkle with basil.
6
Serving size: 1⁄4 chicken and vegetables, 21⁄2 tbsp dressing
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