Grilled Chicken with Spicy Charred Corn Salad

Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from Alison Roman Bon Appetit August 2018

Hot red chili pepper adds a kick to this sweet corn salad and compliments the grilled chicken.

Prep Time: 30min | Cook Time: 30min | Total Time: 1hr

Ingredients

GrilledChicken

• 1 lb. chicken thighs, skinless, boneless

• Himalayan salt

• Ground pepper

Spicy Charred Corn Salad

• 6 ears of corn, husked, grilled and kernels cut from cobs

• 1 small shallot, cut into rings

• 1 red chili or Hot & Sweet jalapeño peppers, cut into rings

• 5 Tbsp. fresh lime juice

• 3 Tbsp. olive extra-virgin olive oil

• Himalayan salt

• Ground pepper

• 3 Tbsp. whole milk Greek yogurt

• 3 Tbsp. finely grated Parmesan cheese or Cotija Cheese

• ½ cup cilantro, coarsely chopped

Instructions:

1. Grill corn for about 10 minutes rotating until lightly charred on all sides.

2. Meanwhile, mix shallot, chili, lime juice, and 3 Tbsp. olive oil in a medium bowl. Season with salt and pepper. Let sit at least 5 minutes or up to 1 hour.

3. Add grilled corn kernels, yogurt, Parmesan or Cotija cheese and ½ of the cilantro. Toss to combine.

4. Season chicken thighs with salt and pepper to taste and grill about 5 minutes on each side or until cooked.

5. Top corn salad with more Parmesan or Cotija and remaining cilantro before serving.

6. Serve with Zucchini Ribbon Salad.

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Nutriton Facts:

Calories: 476

Total Fat: 30 g

Total Carbohydrates: 26 g

Protein: 30 g

Equivalents:

3.5 Proteins, 2 Starches, 2 Fats