Thursday, April 24, 2014

Grilled Chicken with Corn Salad

Are you just itching for Summer?
I know, we haven't even had Spring.
Spring is pretty short-lived in the Midwest and I am ready for not only Spring, but Summer!
April showers bring May flowers
and then....
Well how about a summer like meal to put you in the spirit.

Looks just like Summer!
Grilled chicken that has marinated in a tomato vinagrette and then served over a bed of rice, avocado, corn and cherry tomatoes.  Yum, yum!  Here's what you need:

adapted from Iowa Girl Eats
4 chicken breasts
2 cups cooked rice (use white or brown rice)
2 cups fresh or frozen corn, cooked
1 1/2 cups halved cherry tomatoes
1/2 cup chopped red onion
1 avocado, chopped
adapted from Skinny Taste
For the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tbsp olive oil
2 Tbsp water
1 Tbsp red wine vinegar
1 Tbspn lemon juice
1 Tbsp chopped red onion
salt and pepper to taste

To make the tomato vinaigrette,  combine ingredients in a blender and blend until smooth. Place 6 Tbsp of the vinaigrette into a plastic bag and set the remaining aside. Take chicken breasts and add them to the bag with the vinaigrette and marinate in the refrigerator.

Cook your rice according to package and cool slightly.  Stir corn, cherry tomatoes and red onion into the rice. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado, then season with salt and pepper to taste. Place into the refrigerator.

Heat a grill to high and grill chicken for 4-5 minutes per side, or until cooked through. Let chicken rest for 5 minutes off the grill and then slice across the diagonal.  Divide rice mixture onto plates and top with grilled chicken slices.

Grilled Chicken with Corn Salad printable recipe

The combination of textures and flavors is so good. 
This will definetely make you LONG for summer!  Give it a try!

Celebrate the little things that make life sweet!


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