RECIPES
Artichoke, Chicken and Corn Grain Salad
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Susan Marque
- PREP
- 10 m
- COOK
- 40 m
- TOTAL
- 50 m
This salad bursts with sweet corn and artichokes, which pair perfectly with a tangy lemon dressing. While this recipe requires baking chicken breast, feel free to use precooked chicken to cut down on time.
INGREDIENTS
SERVES 3
- 1 ear , medium raw corn
- 12 oz Raw Chicken Breast
- 14 oz canned artichoke hearts
- 2 cups mixed green salad
- 1 fruit lemon
- 1/4 cup Olive Oil, Extra Virgin
- 1 tsp Red Onion
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
DIRECTIONS
1
For the chicken breast: Pre-heat oven to 320F.
2
Wrap chicken breast in parchment paper and place in a baking dish.
3
Bake the chicken breast for 30 minutes. (Check for doneness. You may need an additional 10 minutes if the breast is very thick.)
4
Steam or boil corn on the cob for 3-5 minutes then remove and let cool.
5
Slice the kernels off the corncob and place into a bowl with the artichokes.
6
When the chicken is cooked, slice into small chunks.
7
Add the chicken to the artichokes and corn, and mix.
8
Arrange salad greens on plates, top with the chicken mixture.
9
Place the juice from the lemon, ¼ Cup olive oil, minced onion, salt and pepper in a bowl and mix well to make the dressing.
10
Pour dressing over the salads.
