Grilled Chicken Veggie Salad
A summertime main dish featuring chicken from the grill in combination with an interesting vegetable melange. For a really special taste treat, add some hickory or other wood chips to the grill to lend a smokey flavor to the chicken.
3 whole chicken breasts, boned, skinned and flattened
Olive oil
Salt and freshly ground pepper
2 cups whole kernel cooked corn, (fresh, frozen or canned)
1 24-ounce jar Randall Mixed Beans, drained and rinsed
1/2 cup thinly sliced green onions
2 medium ripe avocados, diced
1/2 cup chopped cilantro or parsley leaves
Crisp leaf lettuce leaves
Parsley sprigs, for garnish
8-10 cherry tomatoes, halved, for garnish
The Dressing:
1 cup light mayonnaise
1/2 cup light sour cream
2 tablespoons fresh lemon juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1 teaspoon sugar
Brush the chicken with olive oil and season with salt and freshly ground pepper.
Grill on a hot grill for about 10 minutes, turning once. Remove, cool and slice across the grain into 1/4" strips.
Toss together the corn, beans, onions, avocados and cilantro.
Stir together the dressing ingredients with a whisk until smooth.
Toss the dressing in with the vegetable mixture.
Line a plate with the lettuce and arrange the vegetable mixture on the lettuce; top with the chicken.
Garnish with some parsley sprigs and halved cherry tomatoes.
Serve chilled or at room temperature.
8 servings
Grilled chicken breasts and steaks taste better and are more succulent and juicy if turned only once.