Description
Embrace the sun-drenched season with this vibrant, protein-packed salad. Featuring juicy citrus-marinated grilled chicken, the smoky sweetness of fire-charred corn, and the cooling crunch of fresh English cucumber, this dish is a breath of fresh air. Instead of heavy dressings, it is finished with a light, bright vinaigrette that highlights the natural integrity of garden-fresh produce. Perfectly nourishing and deeply satisfying, this salad is the ideal centerpiece for a breezy backyard dinner or a peaceful, mindful meal at home.
Ingredients
2 chicken breasts, boneless and skinless
1 cup corn kernels, fresh or frozen
1 English cucumber, diced
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1.5 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Pinch of kosher salt and black pepper
Fresh parsley for garnish
Instructions
Whisk olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, and salt in a small bowl until emulsified.
Marinate chicken in 2 tablespoons of the dressing and oregano for 30 minutes.
Preheat a grill or grill pan to medium-high heat.
Grill chicken for 6-7 minutes per side until fully cooked, then let it rest before slicing.
In the same pan, char the corn kernels until lightly browned and fragrant.
Combine sliced chicken, charred corn, and diced cucumber in a large mixing bowl.
Drizzle with the remaining vinaigrette and toss gently.
Garnish with fresh parsley and serve immediately.
Notes
Ensure you replace the white wine vinegar mentioned in the original draft with apple cider vinegar to keep the recipe non-alcoholic. For a heartier meal, you can serve this over a bed of mixed baby greens or quinoa. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg