Cherry and Corn Salad
This Cherry and Corn Salad is made with roasted corn, fresh cherries, and the most delicious marinated chicken. The ingredients to this easy corn salad recipe scream summer! Grab a glass of strawberry lemonade and make this your dinner on a summer night.
Servings: 2 people
- 1 pound boneless skinless chicken breasts slice in half (see note)
- 1 batch Apricot Mustard Marinade (see note)
- 6 cups mixed salad greens
- 1 ear grilled corn
- 1/2 cup fresh cherries pitted and chopped
- 1/2 cup feta cheese
- 1/4 cup sliced almonds
- olive oil optional
Prepare the Apricot Mustard Marinade according to instructions. Reserve half of it before combining the other half with the raw chicken. Marinate the chicken for four hours.
Grill the marinated chicken for about three minutes on each side or until they register 165 degrees internally. Slice the cooked chicken.
While the chicken is grilling, peel the corn and throw it on the grill next to the chicken, turning it after a minute or two so that each sides gets a little charred. Remove the corn from the grill and carefully cut it from the cob.
Layer the remaining ingredients, the greens, grilled corn, cherries, feta cheese, sliced almonds, and finally the chicken.
If the reserved marinade seems too thick, thin with a little extra virgin olive oil, about a tablespoon at a time, until you get the desired consistency.
You want to cut the chicken in half (as if you were butterflying it, but cut completely though). This will help the chicken grill faster.
It's very important that you reserve the marinade and have some that you have not mixed with the raw chicken. This will be your salad dressing. Do not use any marinade that has touched raw chicken for anything after marinating.