Feta, Corn and Chicken Salad with Smoky Tomato Dressing
Date: Oct. 6th, 2019 - 1:00 PM
Ingredients
3 tablespoons canola oil, divided
1¼ pounds boneless, skinless chicken breast, trimmed
½ teaspoon smoked paprika, divided
½ teaspoon salt, divided
4 ears corn, husked
2 bunches scallions, trimmed
2 plum tomatoes, halved lengthwise
1 clove garlic, chopped
1 tablespoon sherry vinegar or red-wine vinegar
¾ cup crumbled feta cheese
¼ cup pine nuts, toasted. Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Preparation
- Preheat grill to medium-high.
- Leaving root ends intact, quarter escarole lengthwise; brush with 1 tablespoon oil. Sprinkle chicken with ¼ teaspoon each paprika and salt.
- Take the escarole, chicken, corn, scallions and tomatoes out to the grill. Oil the grill rack. Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
- Place escarole and scallions on the grill. Grill, turning occasionally, until charred in spots: 2 to 4 minutes for the scallions, 3 to 4 minutes for the escarole. Transfer to a plate. Place the chicken, corn and tomatoes on the grill, with the chicken on the hottest part and the tomatoes skin-side down. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 16 minutes total. Grill the corn, turning occasionally, until tender, 8 to 12 minutes. Grill the tomatoes, turning once, until charred in spots, 6 to 8 minutes. Transfer to a plate.
- Place the tomatoes in a blender; add garlic, vinegar, the remaining 2 tablespoons oil and the remaining ¼ teaspoon each paprika and salt. Puree until smooth.
- Cut off the root ends of the escarole; coarsely chop the leaves and put in a large bowl. Cut the corn kernels off the cobs and coarsely chop the scallions; add to the bowl. Toss the salad with ½ cup of the dressing. Divide among 4 plates. Thinly slice the chicken and divide among the salads. Drizzle with the remaining dressing and sprinkle with cheese and pine nuts.
