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Grilled Corn, Chicken, and Bell Pepper Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 30 mins
Total time 40 mins
Yield Serves 4 (serving size: about 1 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.