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Grilled corn, chicken, & summer vegetable salad

Grilled Corn, Chicken & Summer Vegetable Salad

5
Points®
Total Time
1 hr 10 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
Everything in this dish can be cooked on the grill, making preparation and clean-up so easy. If you don’t have an outdoor grill, you can use a grill pan to achieve similarly smoky results. You’ll need to cook the food in batches (start with the chicken) and keep it in a warm oven set from 170°F to 200°F until everything is done. Set all the ingredients on a platter in sections as in the photo. It makes for a beautiful presentation and allows guests to choose just the foods they like.

Ingredients

Cooking spray

5 spray(s)

Fat-free reduced sodium chicken broth

4½ Tbsp

Shallot

¼ cup(s), chopped, finely chopped

Extra virgin olive oil

3 Tbsp

Red wine vinegar

2 Tbsp

Dijon mustard

1 Tbsp

Fresh oregano

1 Tbsp, chopped

Kosher salt

1½ tsp, divided

Black pepper

½ tsp, divided

Uncooked boneless skinless chicken breast

1 pound(s)

Corn on the cob

2 ear(s), medium, shucked

Yellow bell pepper

1 small, quartered

Orange bell pepper

1 small, quartered

Uncooked zucchini

1 small, halved lengthwise

California (Hass) avocado

1 small, ripe but firm, halved, pitted, and peeled

Grape tomatoes

1½ cup(s), halved

Fresh basil

½ cup(s), leaves, thinly sliced

Instructions

  1. In a small bowl, stir together broth, shallots, oil, vinegar, mustard, oregano, 1⁄2 tsp salt, and 1⁄4 tsp pepper. On a plate, place chicken; drizzle with 2 tbsp dressing; set aside remaining dressing. Marinate chicken at room temperature for 20 minutes.
  2. Meanwhile, coat a grill rack with nonstick spray. Preheat grill to medium-high heat. Or coat a grill pan with nonstick spray and warm over high heat on the stovetop.
  3. Coat chicken, corn, bell peppers, zucchini, and avocado with nonstick spray, then sprinkle with remaining 1 tsp salt and 1⁄4 tsp black pepper.
  4. On grill rack or grill pan, cook chicken, corn, peppers, and zucchini, turning as needed, until chicken is cooked through and vegetables are lightly charred, 10 to 15 minutes. On a cutting board or work surface, place chicken and vegetables. On same grill rack or grill pan, place avocado, turning once, until grill marks appear, about 2 minutes. On same work surface, place avocado. Slice chicken, cut corn cobs into small pieces, slice peppers, cut zucchini into bite-size chunks, and slice avocado.
  5. On a large platter, arrange chicken, grilled vegetables, and tomatoes. Drizzle with reserved dressing; sprinkle with basil.
  6. Serving size: 1⁄4 chicken and vegetables, 21⁄2 tbsp dressing

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