Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Linda Stoneking, Broadview Heights, Ohio
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

456 calories; fat 21.9g; saturated fat 6.5g; mono fat 10.5g; poly fat 3.6g; protein 35.1g; carbohydrates 33.5g; fiber 7.4g; cholesterol 78mg; iron 4.9mg; sodium 614mg; calcium 175mg.
Advertisement