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Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad

Grilled Chicken Breasts with Raw Corn Salad and Grilled Bread Croutons
By jgreghenry Published August 6, 2010

Description

Very fresh raw corn is a real treat. Here it is used in a salad alongside a perfectly grilled chicken breast.

Prep time: 20 minutes
Yield:1 ()

Ingredients:

  • 0 extra-virgin olive oil, as needed
  • 0 salt and pepper, as needed
  • 2 ears very fresh corn kernels, sliced from cob
  • 3 c arugula, packed
  • 1 c lemon balm leaves, packed
  • 2 t fresh thyme leaves
  • 4 sli rustic bread
  • 0.5 c good vinaigrette of you choice
  • 0 parmesan cheese to taste
  • 2 bone-in chicken breasts with skin, halved

Summary

Yield
Servings
Source

Inpired by Michael Chiarello

Prep time20 minutes
RecipeLunch Poultry Quick and Easy Summer
Ingredientsvinaigrette thyme rustic bread parmesan cheese olive oil lemon balm chicken arugula

Directions

Prepare the grill and let it burn down to medium-hot coals. Brush the chicken on both sides with olive oil and season with salt and pepper. Grill over the coals, skin side down, until well-browned. Move the breast to the edges of the grill, off direct heat, and cook covered, turning often until fully cooked about 12 minutes; depending on your grill heat.

Brush the bread slices with olive oil and season with salt. Grill bread on both sides til golden brown. Remove from heat and tear into bite sized pieces.

While the chicken continues to cook, assemble the salad. Combine corn kernels, arugula, lemon balm, thyme leaves and bread chunks in a bowl. Add the vinaigrette and a bit more salt and pepper. Toss well to combine. With a grater or vegetable peeler top the salad with Parmesan cheese.

To serve, arrange the chicken breasts on plates and pile the salad alongside. It may be served warm or at room temperature.

Notes:

serves 4

Source:

Inpired by Michael Chiarello