Barbecued Chicken with Corn Salad - 4 Servings Beat the heat at dinnertime with this simple no-cook meal. - Presented by:
NUTRITIONAL INFORMATION - 1 serving: Calories 821; Carbohydrates 25g; Fat 53g
INGREDIENTS - 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 red or green jalapeño pepper, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ears sweet corn, husks and silk removed
- 1 Hass avocado, pitted, peeled, and cut into 1/2-inch chunks
- 1 large beefsteak tomato, cut into 1/2-inch chunks
- 1/2 small red onion, very thinly sliced
- 1/2 cup torn fresh basil leaves
- 1 (5-ounce) bag baby spinach-and-radicchio salad blend
- 1 store-bought barbecued chicken, cut into 8 pieces
DIRECTIONS - 1. In a large bowl, whisk olive oil, vinegar, jalapeño, salt, and pepper.
- 2. Cut off kernels from corn; add to dressing in bowl with avocado, tomato, onion, and basil leaves; toss to combine.
- 3. Arrange spinach-radicchio salad on a serving platter and top with corn salad. Place chicken pieces over salad and serve.
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