Grilled Chicken Salad with Corn and Feta Recipe

Ingredients

Dressing

• ¾ cup olive oil
• ⅓ cup fresh lemon juice
• 3 tablespoon finely chopped fresh parsley
• 1 teaspoon dried oregano
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 2 teaspoon minced garlic
• 1 teaspoon salt (divided)
• 1 teaspoon black pepper (divided)

Salad

• 1 ¼ lbs boneless skinless chicken breasts, pounded to an even thickness about ½-inch
• 2 ears fresh corn, husked
• 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner
• 6 slices bacon, cooked and chopped
• 1 ½ cups grape tomatoes, halved
• ⅓ cup thinly sliced red onion
• 1 avocado, sliced
• ⅔ cup crumbled feta cheese

Instructions

1. In a medium mixing bowl, whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey, and garlic. Season with 1 teaspoon black pepper (do not add salt yet).
2. Whisk dressing again, then scoop out ⅓ cup of the mixture and pour into a gallon size resealable bag. Add 1 teaspoon salt to the bag, then add chicken breasts, seal the bag while pressing out excess air. Rub dressing over chicken thoroughly and transfer to the refrigerator to marinate for 1 to 4 hours.
3. Season the remaining dressing with salt to taste, transfer to an airtight container and chill until ready to serve. If olive oil solidifies, let it rest at room temperature for 30 minutes before use.
4. Preheat a gas grill over medium-high heat to 450 degrees Fahrenheit. Grill chicken about 5 to 6 minutes per side with the grill lid closed, until the internal temperature reaches 165°F using an instant-read thermometer.
5. Grill the corn ears for about 10 minutes until lightly charred, turning occasionally for even cooking.
6. Let the grilled chicken cool for 20 minutes before slicing into bite-size pieces. Cut the grilled corn kernels off the cobs.
7. In a large salad bowl or on 5 individual serving plates, layer Romaine lettuce, grilled chicken, grilled corn, cooked bacon, grape tomatoes, red onion slices, avocado slices, and crumbled feta cheese.
8. Shake the chilled dressing then pour over the salad and gently toss to combine. Serve immediately for best flavor.

Notes

• For perfectly crispy bacon, cook it in the oven on a foil-lined or parchment paper-lined rimmed baking sheet at 400°F until just crisp, about 10 to 20 minutes depending on thickness. Cook in a single layer, scrunching pieces slightly if needed.
• Marinating the chicken for at least 1 hour enhances flavor, but do not exceed 4 hours to prevent texture changes.
• If fresh corn is not available, frozen corn can be used but skip grilling and add sautéed or steamed corn to the salad instead.
• Allow the dressing to come to room temperature if it becomes cloudy or solidified from refrigeration for easier mixing.
• The salad is best eaten fresh to keep lettuce crisp and avocado vibrant.

Nutrition

Serving: 1 serving | Calories: 520kcal | Carbohydrates: 18g | Protein: 34g | Fat: 38g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 680mg | Fiber: 6g | Sugar: 7g