{"id":3116,"date":"2019-10-06T13:00:18","date_gmt":"2019-10-06T16:00:18","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3116"},"modified":"2019-10-03T02:32:55","modified_gmt":"2019-10-03T05:32:55","slug":"feta-corn-and-chicken-salad-with-smoky-tomato-dressing","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/06\/feta-corn-and-chicken-salad-with-smoky-tomato-dressing\/","title":{"rendered":"Feta, Corn and Chicken Salad with Smoky Tomato Dressing"},"content":{"rendered":"

Ingredients<\/h2>\n
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1 large head escarole<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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3 tablespoons canola oil, divided<\/p>\n

1\u00bc pounds boneless, skinless chicken breast, trimmed<\/p>\n

\u00bd teaspoon smoked paprika, divided<\/p>\n

\u00bd teaspoon salt, divided<\/p>\n

4 ears corn, husked<\/p>\n

2 bunches scallions, trimmed<\/p>\n

2 plum tomatoes, halved lengthwise<\/p>\n

1 clove garlic, chopped<\/p>\n

1 tablespoon sherry vinegar or red-wine vinegar<\/p>\n

\u00be cup crumbled feta cheese<\/p>\n

\u00bc cup pine nuts, toasted.\u00a0Toast 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\u00b0F, stirring once, until fragrant, 7 to 9 minutes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Preparation<\/h2>\n
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  1. Preheat grill to medium-high.<\/span><\/li>\n
  2. Leaving root ends intact, quarter escarole lengthwise; brush with 1 tablespoon oil. Sprinkle chicken with \u00bc teaspoon each paprika and salt.<\/span><\/li>\n
  3. Take the escarole, chicken, corn, scallions and tomatoes out to the grill. Oil the grill rack. <\/span>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.<\/li>\n
  4. 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\u00b0F, 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.<\/span><\/li>\n
  5. Place the tomatoes in a blender; add garlic, vinegar, the remaining 2 tablespoons oil and the remaining \u00bc teaspoon each paprika and salt. Puree until smooth.<\/span><\/li>\n
  6. 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 \u00bd 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.<\/span><\/li>\n<\/ol>\n

    \"Feta,<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 1 large head escarole 3 tablespoons canola oil, divided 1\u00bc pounds boneless, skinless chicken breast, trimmed \u00bd teaspoon smoked paprika, divided \u00bd 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 \u00be cup crumbled feta cheese […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3116","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3116"}],"version-history":[{"count":2,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3116\/revisions"}],"predecessor-version":[{"id":3118,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3116\/revisions\/3118"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}