Grilled Corn, Chicken, and Bell Pepper Salad

Cooking Light
Grilled Corn, Chicken, and Bell Pepper Salad
Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: about 1 cup)


+ Add To Shopping List
4 ears fresh sweet corn, shucked
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 (1/2-inch) onion slices
1/4 cup diced jalapeño pepper
1 tablespoon finely chopped chives
3 tablespoons heavy cream
1 teaspoon chopped oregano
2 teaspoons sherry vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
6 ounces shredded skinless rotisserie chicken (dark and white meat)


Hands-on: 30 Minutes
Total: 40 Minutes

1. Heat a grill or grill pan over medium-high heat.

2. Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.

3. Place peppers on grill rack, and grill 4 minutes on each side; cut into 1-inch pieces.

4. Grill onion slices 3 minutes on each side; chop.

5. Cut corn kernels off cobs, encouraging clusters to stay intact, if possible.

6. Combine onion, jalapeño, chives, cream, oregano, vinegar, black pepper, salt, and garlic in a large bowl. Add peppers and corn; toss gently to coat. Gently fold in chicken. Serve warm.

Created date

June 2014

Nutritional Information

Calories 233
Fat 8.8 g
Satfat 3.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 314 mg
Calcium 0.0 mg