Fire-Roasted Corn Salad with Grilled Chicken, Red Onion, Feta and Cumin
Ingredients: (yield: 6 servings)
For the dressing:
1/4 cup lime juice
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 cup olive oil
For the chicken:
2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chopped oregano
1/8 teaspoon salt
6 ears of corn with husks
For the salad:
1/2 red onion, cut into very thin slices
2 cups cherry tomatoes, halved
1/2 cup cilantro
4 ounces feta cheese, cut into 1/2 inch cubes
To prepare the dressing:
In a small bowl place the lime juice, cumin and chili powder.
Whisk to combine.
Slowly drizzle in the olive oil while whisking constantly to combine thoroughly.
Store in a glass jar.
Store in the refrigerator for up to two weeks.
To prepare the grilled chicken and corn:
Preheat the grill to medium heat.
Lightly pound the chicken breasts between pieces of plastic wrap until they are an even thickness.
Brush on the olive oil and chopped oregano and season with salt.
Grill over medium heat until cooked through, turning only once to seal in the juices. Set aside on a plate to cool and then cut into thin slices.
Husk and wash the ears of corn being careful to slough off any of the corn silk on the ear.
Place on a preheated grill and char on each side for 5 minutes. Cool completely.
In a large bowl hold the ear of corn end on end. With a sharp small knife cut off the kernels.
To prepare the salad:
In a large bowl gently toss together the red onion, cherry tomato, cilantro, feta and corn with the dressing.
Divide the salad between 6 plates and arrange the sliced chicken on top. Serve immediately. Feel free to add more salad greens such as a spicy arugula.