Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Grilled Chicken and Sweet Corn Zoodle Salad
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 56 mg
- Sodium
- 521 mg
I am always craving pasta, but sometimes need something a little lighter. With my garden producing so many zucchini, I came up with this quick, light and easy recipe. I toss zoodles (spiralized zucchini noodles) with sweet corn, grilled chicken, basil and sun-dried tomatoes for the perfect summer dish.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 56 mg
- Sodium
- 521 mg
Ingredients
Directions
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26m
Easy
CLASS
- Preheat a grill to about 400 degrees F and clean the grates or preheat a large grill pan over medium-high heat.
- While the grill or grill pan preheats, place 1 of the chicken breasts in a resealable plastic bag and pound out to about 1/2 inch thick with a rolling pin or the flat side of a meat tenderizer. Remove and place on a rimmed baking sheet and repeat with the remaining chicken breast. Drizzle both sides of the chicken with grapeseed oil and liberally season with salt and pepper.
- Grill the chicken until you see grill marks and the chicken bounces back when you press on it, 4 to 5 minutes per side. Grill the corn at the same time, turning occasionally, until charred and bright yellow, 8 to 10 minutes.
- Meanwhile, combine the zoodles with the tomatoes, olives and chopped basil in a large bowl. Once the corn is cool enough to handle, cut off the kernels and add them to the bowl.
- In a small bowl, whisk together the vinegar, olive oil, Dijon, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over the salad and toss. Taste for seasoning, adding more salt or pepper, if needed.
- Thinly slice the chicken. Using tongs, pile the zoodle salad into a large shallow serving bowl, leaving behind any liquid in the bowl. Dollop with spoonfuls of ricotta, then top with the sliced chicken and a few basil leaves. Serve warm or at room temperature.
