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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2012

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Ingredients

Ingredient Checklist

Directions

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  • Preheat grill to medium-high.

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  • Leaving root ends intact, quarter escarole lengthwise; brush with 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon each paprika and salt.

  • 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 degrees 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.

  • 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.

  • 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.

Tips

Tips: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor to food. Look for different types of paprika: sweet, bitter sweet and hot at well-stocked supermarkets, gourmet markets or online at tienda.com.

Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition Facts

509 calories; protein 39.9g 80% DV; carbohydrates 30.5g 10% DV; dietary fiber 8g 32% DV; sugars 10g; fat 27.4g 42% DV; saturated fat 6.8g 34% DV; cholesterol 103.6mg 35% DV; vitamin a iu 3918.3IU 78% DV; vitamin c 28.3mg 47% DV; folate 274mcg 69% DV; calcium 261.2mg 26% DV; iron 4mg 22% DV; magnesium 122.9mg 44% DV; potassium 1182.7mg 33% DV; sodium 671.6mg 27% DV; thiamin 0.4mg 44% DV.