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Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese


Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • 2 tablespoons olive oil, plus more for grates
  • 1 pound chicken cutlets
  • Coarse salt and ground pepper
  • 4 ears corn, husks and silks removed
  • 2 tablespoons fresh lemon juice
  • 1 pound arugula (about 3 bunches), thick stems removed
  • 2 large tomatoes, sliced into wedges
  • 1/2 cup crumbled Gorgonzola (2 ounces)


  1. Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.

  2. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.

  3. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

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