Chicken Dinner Salad

Chicken Dinner Salad Recipe
Photo: John Autry; Styling: Lindsey Ellis Beatty
When it was Linda Stoneking's turn to host her supper club, she decided to incorporate in-season corn as a theme to challenge her guests. Her salad creation was the favorite that night. Yogurt in the marinade tempers the heat from the Sriracha and keeps this dish family-friendly.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 456
Fat 21.9 g
Satfat 6.5 g
Monofat 10.5 g
Polyfat 3.6 g
Protein 35.1 g
Carbohydrate 33.5 g
Fiber 7.4 g
Cholesterol 78 mg
Iron 4.9 mg
Sodium 614 mg
Calcium 175 mg

Ingredients

6 medium beets
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup plain 2% Greek-style yogurt
1/4 cup Sriracha (hot chile sauce, such as Huy Fong)
3 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup white wine vinegar
1 tablespoon honey
1 shallot, minced
6 ears shucked corn
6 cups packed fresh spinach
4 ounces goat cheese, cut into 6 slices
6 tablespoons chopped toasted pecans

Preparation

1. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 hour or until tender. Drain. Cool beets slightly. Trim off beet roots and stems; rub off skins. Chop beets.

2. While beets cook, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a small heavy skillet. Combine yogurt and Sriracha in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade.

3. Preheat grill to medium-high heat.

4. Combine 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and next 3 ingredients (through shallot) in a small bowl; stir with a whisk.

5. Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.

6. Brush remaining 1 tablespoon oil over corn; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally. Cool. Cut kernels from ears of corn.

7. Place 1 cup spinach on each of 6 plates; top each serving with 3 ounces chicken, 1/3 cup beets, 1/3 cup corn, 1 cheese slice, and 1 tablespoon pecans. Drizzle 1 tablespoon dressing over each salad.

Linda Stoneking, Broadview Heights, Ohio,

Cooking Light

September 2010
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