• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 3-4

Chicken and Grilled Corn Salad with a Greek Yogurt Vinaigrette

Category: Salads

 Ingredients List

  • 2 ears sweet corn on the cob
  • 4 Romaine lettuce leaves, washed and chopped
  • 2 handfuls baby spinach leaves, chopped
  • 1/2 cup shredded cooked chicken
  • 1/2 red bell pepper, diced
  • 2 scallions, chopped
  • 1/4 cup Feta cheese (optional)
  • For the Dressing:
  • 2/3 cup Greek yogurt
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apricot preserves
  • 1 Tablespoon Balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • Juice from 1 large lemon

 Directions

For the Corn:
Bring a large pot of water to a rolling boil. Add the ears of corn, cover and boil for 8 minutes. Remove the corn from the water and pat to dry. Char corn on a hot grill or directly over an open flame on a gas stove. Turn the ear of corn to char each side, just for a few seconds each side. Cut the corn off the cob and into a bowl. Cool in the refrigerator as you prepare the rest of the ingredients.

For the Salad:
Toss the lettuce, spinach, chicken, bell pepper, scallions and cheese into a large bowl. Add the cooled corn.

For the Dressing:
In a small bowl, whisk together the dressing ingredients until fully blended. Pour desired amount over the salad bowl and toss to coat. Reserve remaining dressing for later use.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?