Chicken Dinner Salad

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

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Nutritional Information

Amount per serving
  • Calories: 456
  • Fat: 21.9g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 10.5g
  • Polyunsaturated fat: 3.6g
  • Protein: 35.1g
  • Carbohydrate: 33.5g
  • Fiber: 7.4g
  • Cholesterol: 78mg
  • Iron: 4.9mg
  • Sodium: 614mg
  • Calcium: 175mg

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. 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. 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. 3. Preheat grill to medium-high heat.
  4. 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. 5. Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.
  6. 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. 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.
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