Delicious salad for a relaxed evening

DINNER TONIGHT

August 20, 2008|By Joe Gray | Joe Gray,Chicago Tribune

Running back and forth between the grill outside and the kitchen stove can be a drag when you just want to get dinner done quickly and maybe enjoy the colors playing across the sky as the sun goes down.

This dinner attempts to minimize the back and forth. You do most of the prep before you throw the corn on the grill. Then once the ears are on, return to the kitchen one more time to prep the chicken. Next, the chicken and zucchini share space on the grate with the corn - and you can enjoy a beer.

Joe Gray writes for the Chicago Tribune, which provided the nutritional analysis.

GRILLED CHICKEN-AND-CORN SALAD

Makes 2 servings

3 ears corn-in husks, protruding silk removed

2 boneless, skinless chicken breast halves

1/2 teaspoon salt or to taste (divided use)

freshly ground pepper

2 small zucchini, cut in 1/4 -inch planks lengthwise

1 cup grape tomatoes, halved

1 tablespoon each: freshly squeezed lemon juice, red-wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons fresh thyme leaves

Heat grill to high. Grill corn, turning as needed to prevent burning, until done, about 25 minutes (husks may darken without burning the corn).

Meanwhile, place the chicken breasts between sheets of plastic wrap. Pound with a rolling pin or heavy spatula until about 1/2 -inch thick. Season both sides with 1/4 teaspoon of the salt and pepper to taste.

Grill chicken and zucchini until done, about 5 minutes per side. Cut zucchini into cubes and place in large bowl. Add tomatoes. Shuck corn and cut kernels off cobs. Add corn to the bowl.

Whisk together lemon juice, vinegar and remaining 1/4 teaspoon salt in a small bowl. Whisk in the olive oil. Stir in thyme. Toss corn salad with all but 1 tablespoon of the vinaigrette. Season with pepper to taste, plus more salt if needed. Slice chicken breasts into 1/2 -inch slices. Divide corn salad between 2 dinner plates. Top with sliced chicken. Drizzle remaining vinaigrette over chicken.

Per serving: 543 calories, 32 grams fat, 5 grams saturated fat, 73 milligrams cholesterol, 37 grams carbohydrate, 33 grams protein, 662 milligrams sodium, 6 grams fiber

Online

Get recipes from food editor

Kate Shatzkin's parenting blog at

baltimoresun.com/

charmcitymoms . Today's recipe: Devilish Chicken Thighs

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