Grilled Chicken Salad With Corn Tomato Relish And Goat Cheese Dr Recipes

Steps:

• Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.

Steps:

• Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
• Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
• Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Steps:

• Heat grill to high.
• Puree 1/2 cup of the goat cheese, the olive oil, sour cream, milk, vinegar, and garlic, 1 tbs of the thyme leaves, 1/4 tsp of the salt, and 1/4 tsp of the pepper in a food processor until smooth; set aside.
• Sprinkle chicken with 1/2 tsp of the salt and remaining pepper and thyme.
• Coat corn with cooking spray and oil the grill rack.
• Grill chicken, turning once, until juices run clear, 10 minutes.
• At the same time grill corn, turning often, until lightly browned and crisp-tender, 10 minutes.
• Cut corn from cob and place in a bowl with tomato, 2 tbs of the dressing and remaining salt; stir gently to combine.
• Divide lettuce among four serving plates and top each with a quarter of the corn-tomato relish and one sliced chicken breast half.
• Drizzle remaining dressing and crumble remaining goat cheese evenly over salads.