Salad - Chicken 'Roasted Corn

By Kwasome

Original Recipes (www.cultivatinglife.com) calls for Creamy Herb Vinaigrette - Sauces

Ingredients

• 4 boneless, skinless chicken breasts
• Coarse salt and freshly ground black pepper
• 2 cloves garlic, coarsely chopped
• Extra-virgin olive oil
• 2 cobs fresh corn, husked and cleaned
• 1 head romaine hearts, chopped
• 1 small red onion, very thinly sliced
• 6 slices bacon, cooked until crisp, drained, and crumbled
• Creamy Herb Vinaigrette (Suggestion)
• Grated Parmigiano-Reggiano, for serving

Details

Servings 4
Adapted from cultivatinglife.com

Preparation

Step 1

1.) Put chicken in resealable plastic bag or shallow dish and season with salt and pepper. Add garlic enough olive oil to coat completely. Close bag or cover dish with plastic wrap and let stand for
2.) Preheat the grill to medium-high heat. Brush corn with olive oil and put on grill. Cook, turning until lightly charred, about 5-8 minutes. Remove from heat and let cool. Put chicken on grill and turning once, until lightly charred and cooked through, about 3-4 minutes per side. Transfer to a cool.
3.) With sharp knife, cut corn kernels from cobs and put into a large mixing bowl. Add romaine, onion,
bacon, cherry tomatoes, and ½ cup dressing and toss until well coated. Season with salt and pepper. more dressing if desired.
4.) Divide salad among four large bowls. Top each salad with one breast, thinly sliced. Sprinkle with
Parmigiano and serve immediately.