Feta, Corn & Chicken Salad with Smoky Tomato Dressing (Printer-Friendly Version) | Eating Well
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Feta, Corn & Chicken Salad with Smoky Tomato Dressing

http://www.eatingwell.com/recipes/feta_corn_chicken_salad.html

From EatingWell:  May/June 2012

This hearty chicken salad recipe is full of grilled sweet corn, scallions, salty feta, escarole, pine nuts and spicy chicken. Smoked paprika gives the tomato dressing a bacon-like flavor.

4 servings, about 2 cups each | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. Leaving root ends intact, quarter escarole lengthwise; brush with 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon each paprika and salt.
  3. Take the escarole, chicken, corn, scallions and tomatoes out to the grill. Oil the grill rack (see Tips). Place escarole and scallions on the grill. Grill, turning occasionally, until charred in spots: 2 to 4 minutes for the scallions, 3 to 4 minutes for the escarole. Transfer to a plate. Place the chicken, corn and tomatoes on the grill, with the chicken on the hottest part and the tomatoes skin-side down. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 16 minutes total. Grill the corn, turning occasionally, until tender, 8 to 12 minutes. Grill the tomatoes, turning once, until charred in spots, 6 to 8 minutes. Transfer to a plate.
  4. Place the tomatoes in a blender; add garlic, vinegar, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon each paprika and salt. Puree until smooth.
  5. Cut off the root ends of the escarole; coarsely chop the leaves and put in a large bowl. Cut the corn kernels off the cobs and coarsely chop the scallions; add to the bowl. Toss the salad with 1/2 cup of the dressing. Divide among 4 plates. Thinly slice the chicken and divide among the salads. Drizzle with the remaining dressing and sprinkle with cheese and pine nuts.

Nutrition

Per serving : 498 Calories; 27 g Fat; 7 g Sat; 11 g Mono; 104 mg Cholesterol; 28 g Carbohydrates; 39 g Protein; 8 g Fiber; 726 mg Sodium; 1150 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 4 1/2 lean meat, 3 1/2 fat

Tips & Notes