Ingredients for the Chicken and Corn
- 2 boneless, skinless chicken breasts
- 11⁄2 teaspoons olive oil
- Kosher salt and ground black pepper
- 11⁄2 cups fresh corn kernels
Ingredients for the Smoked Paprika Dressing
- 3 tablespoons red wine vinegar
- 1 garlic clove, very finely chopped or pressed through a garlic press
- 1 teaspoon kosher salt
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon dried oregano
- Ground black pepper
- 1⁄4 cup olive oil
Ingredients for Salad
- 1 cup cherry tomatoes, halved
- 3 scallions (green parts only), finely chopped
- 1 cup cooked black beans (homemade, page 81; or canned, rinsed)
- 4 medium carrots, peeled and grated on the large-hole side of a box grater
- 11⁄2 cups baby spinach
Directions for the Chicken
1) Heat a gas or charcoal grill to medium-high heat.
2) Set the chicken on a cutting board and coat both pieces evenly with the olive oil.
3) Season the chicken with 1 teaspoon of salt and 1⁄2 teaspoon of pepper and grill until cooked through, about 7 minutes on each side.
4) Transfer to a plate, tent with foil, and set aside for 10 minutes before chopping into bite-size pieces.
5) Bring a medium saucepan of water to a boil. Add 1-teaspoon salt and the corn. Cook until the corn is al dente, 3 to 4 minutes. Drain in a colander, to a medium bowl, and set aside.
Directions for Dressing
1) To make the dressing: In a medium bowl, whisk together the vinegar, garlic, 1 teaspoon salt, paprika, oregano, 1⁄2 teaspoon pepper, and olive oil.
Directions for Salad
In a large bowl, combine the chicken, corn, tomatoes, scallions, beans, carrots, and spinach and toss to combine. Pour the dressing over the salad, toss, and serve.
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