Photo: John Autry; Styling: Lindsey Ellis Beatty
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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat grill to medium-high heat.

Step 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.

Step 5

Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.

Step 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.

Step 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.

Ratings & Reviews

MEMeyer's Review

November 07, 2010
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.

Agneta's Review

June 21, 2012
This is better than a five star rated recipe. All the people at our table want to have me serve this again soon! Great tasting, healthy, hardy, colorful and totally delicious. Thank you!!

amy987's Review

July 23, 2014
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.

DarbyGravino's Review

September 08, 2010
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!

LaurenWB's Review

September 28, 2010
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.

vanilla's Review

September 22, 2010
I made this for friends one night and everyone loved it, even my husband who usually thinks chicken is bland. The salad is good without the chicken or you can make the chicken itself and it is great.

marchez's Review

June 23, 2014
Really great dinner salad. I skipped the goat cheese and pecans to cut down on fat; didn't miss them. The marinade is great! Will definitely make again.

mja489's Review

October 01, 2012
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.

TerriS2's Review

September 08, 2010
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.

htrevo's Review

January 20, 2014