How To Make Griddled Chicken & Corn on the Cob Salad
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts
- 4 ears of corn
- 1 tbsp olive oil
- Salt and pepper to taste
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, sliced in half
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup cilantro leaves
Instructions
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Preheat a griddle pan or grill over medium-high heat.
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Season the chicken breasts with salt and pepper. Drizzle with olive oil.
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Cook the chicken on the griddle or grill for about 6-8 minutes per side, or until cooked through. Set aside to rest.
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Meanwhile, brush the corn with olive oil and season with salt and pepper. Grill for about 10 minutes, turning occasionally, until charred and cooked.
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Let the corn cool slightly, then use a sharp knife to remove the kernels from the cob.
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In a large bowl, toss together the salad greens, cherry tomatoes, red onion, avocado, and corn kernels.
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Slice the rested chicken breasts and arrange them on top of the salad.
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Sprinkle with crumbled feta cheese and cilantro leaves.
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Serve the griddled chicken & corn on the cob salad with your favorite dressing.
Nutrition
- Calories : 360kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 80mg
- Sodium : 320mg
- Total Carbohydrates : 25g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 37g
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