ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Dinner Salad

Photo: John Autry; Styling: Lindsey Ellis Beatty
Yield 6 servings
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.

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

Nutrition 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

How to Make It

  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.