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.
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
How to Make It
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.
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.
Preheat grill to medium-high heat.
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.
Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.
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.
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.
Made as directed except added extra lettuce. 6 ears of corn and 6 beets make WAY more than 2 cups each (1/3 cup for each serving!) I only used 3 beets and had 2/3 cup per serving. I have awhole container of corn to use up now. (I'm thinking Confetti Quesadillas :) Next time, I will only use three ears of corn and three beets, and a small shallot.
Excellent substantial meal. I was worried about the chicken being to spicy, but it was outstanding. I used yellow beets and roasted them, but otherwise followed exactly. Served with a whole grain bread.
A big hit for Christmas dinner last year! Simple to prepare and beautiful when plated. I tossed the corn, chopped beets and spinach together, then topped with the chicken, goat cheese and dressing on a large platter... I'll definitely be serving this dish again.
I wouldn't change a thing with this recipe! It was amazing. Using fresh corn and beets is key. The chicken marinade was fantastic. Overall, it's the perfect mix of flavors. I'd definitely serve this next time to a group of friends! My husband and I ate every last bite.
I have had this dish more than 3 times and I must say, I love it. I find the goat cheese and corn mixture perfect match with beets and chicken...I think the grilled corn and chicken add a great smoky flavor when combined with goat cheese. I find it very satisfying...both in taste and fullness. I love a great dinner salad and am always looking for something different!
Really liked this salad and I plan to add it to my regular menus. A bit time consuming. I did not use the grill, but pan browned the chicken and steamed the corn. I did brown the corn a bit in the pan also. Used canned beets. Marinaded the chicken all day. Great flavor! Substituted chili sauce with garlic for the sriracha. spinach was a perfect contrast to the meat and corn.
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