Grilled Corn, Chicken and Summer Vegetable Salad
Grilled Corn, Chicken and Summer Vegetable Salad is made with grilled chicken, corn, peppers, zucchini, avocado, tomatoes, basil, and Dijon dressing.
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Ingredients
- 4½ tablespoon fat-free low-sodium chicken broth
- ¼ cup shallots finely chopped
- 3 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh oregano chopped
- 1½ teaspoon kosher salt divided
- ½ teaspoon fresh ground black pepper divided
- 1 pound boneless skinless chicken breast
- 2 ears sweet corn shucked
- 1 small yellow bell pepper quartered
- 1 small orange bell pepper quartered
- 1 small zucchini halved lengthwise
- 1 small avocado ripe but firm, halved, pitted, and peeled
- 1½ cups grape tomatoes halved
- ½ cup fresh basil thinly sliced
Instructions
- In a small bowl, add the chicken broth, shallots, olive oil, red wine vinegar, Dijon mustard, oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Using a spoon or whisk, mix well.
- Place the chicken on a plate. Drizzle 2 tablespoons of the dressing over the chicken. Set the remaining dressing aside.
- Let the chicken marinate at room temperature for 20 minutes.
- If using a grill: Coat the grill rack with nonstick spray and preheat the grill to medium-high heat. If using a grill pan: coat the pan with nonstick spray and Warm the grill pan over high heat on the stovetop.
- Coat the chicken, corn, bell peppers, zucchini, and avocado with nonstick spray.
- Sprinkle the chicken, corn, bell peppers, zucchini, and avocado with the remaining 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Place the chicken, corn, bell peppers, and zucchini on the grill rack or grill pan.
- Cook for 10 to 15 minutes, turning as needed. Cook until the chicken is cooked through and the vegetables are lightly charred.
- Transfer the chicken and vegetables to a cutting board or work surface.
- Place the avocado on the same grill rack or grill pan.
- Grill the avocado for about 2 minutes, turning once, until grill marks appear.
- Transfer the avocado to the cutting board or work surface.
- Slice the chicken, Cut the corn cobs into small pieces, Slice the bell peppers, Cut the zucchini into bite-size pieces, Slice the avocado.
- Arrange the chicken, grilled vegetables, avocado, and tomatoes on a large platter.
- Drizzle the reserved dressing over the salad.
- Sprinkle the basil over the top.
Notes
Tips and Tricks
Marinating the chicken - Let the chicken sit with the dressing for the full 20 minutes. This gives it more taste without needing a long marinade. Grilling the avocado - Use an avocado that is ripe but still firm. A soft avocado can break apart on the grill. Cooking the chicken - Use an instant-read thermometer if you have one. Chicken should reach 165 degrees Fahrenheit in the thickest part. Cutting the vegetables - Keep the vegetables in larger pieces before grilling. They are easier to turn and less likely to fall through the grill rack. Serving the salad - Slice the chicken and vegetables after grilling, then arrange everything on the platter. This keeps the ingredients neat and easy to serve.Storing and Reheating
Store in Refrigerator - Place leftovers in an airtight container. Refrigerate for up to 3 days. Store Dressing Separately - If you are making this ahead, keep the dressing separate until serving. Store Avocado Separately - If possible, add the avocado right before serving. This helps keep it from browning. Reheat Chicken and Vegetables - Place the chicken and grilled vegetables in a skillet over low heat. Warm until heated through. Serve Cold - This salad can also be served cold from the refrigerator. Add the basil and avocado after chilling for the best texture.Nutrition
Calories: 386kcalCarbohydrates: 22gProtein: 29gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 73mgSodium: 1132mgPotassium: 1164mgFiber: 7gSugar: 7gVitamin A: 1516IUVitamin C: 82mgCalcium: 62mgIron: 2mg
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