Grilled Chicken and Sweet Corn Zoodle Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 56
- Sodium
- 521
- Total: 25 min
- Active: 25 min
Ingredients
2 boneless skinless chicken breasts (about 1 1/2 pounds)
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
4 ears sweet corn, shucked
8 cups zucchini noodles (about 1 1/2 pounds)
3/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
1/2 cup pitted kalamata olives, halved lengthwise
1/2 cup packed basil leaves, finely chopped, plus whole leaves for garnish
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup whole-milk ricotta
Directions
- 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.