Calorie-Wise: BBQ Chicken & Charred Corn Salad
with Peach, Goat Cheese & Cider Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
If summer needs another reason to be celebrated, let us nominate corn on the cob. Those sweet yellow kernels are a delight we could eat all year long (if only it was available). Spotlight barbecued corn alongside two other seasonal stars, peach and fresh basil. Throw it all together with grilled chicken breasts, baby greens and a crumble of savoury goat cheese, in a sassy Dijon vinaigrette. Tuck into the ultimate sunny and calorie-smart dinner.
We will send you:
- 2 Chicken breasts
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of basil
- 1 Peach
- 1 Ear of corn
- 30ml Apple cider vinegar
- 15ml Dijon mustard
- 30g Goat cheese
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
6 g
Sodium
750 mg
Total Carb
18 g
Sugars
8 g
Protein
45 g
Fibre
3 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Mise en place
Meanwhile, halve and pit the peach; cut into ¼ inch wedges. Pick the basil leaves off the stems; roughly chop the leaves. In a small bowl, make the vinaigrette by combining the vinegar (start with ½), mustard, ½ the basil, 3 tbsp oil (double for 4 portions) and S&P.
Grill the corn
Drizzle the corn (shuck if necessary) with oil and season with S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high, partially covered) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob. In a large bowl, combine the corn, remaining spices and S&P.
Make the salad & serve
To the bowl of corn, add the baby greens, peach, cheese, vinaigrette and remaining basil; toss well. Divide the salad and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
