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

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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

Ingredients

  • 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)

Directions

  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.

Reviews Add a comment

  • MASAbond
    15 AUG, 2010
    I did end up making this, and it was amazing! So flavorful! I agree that using peak vegetables really takes it to the next level (and definitely grill the corn). It was really simple to make too. Everyone raved! I will certainly be adding this to my regular rotation. Martha Stewart is my hero :-)
    Reply
  • Alcea
    14 AUG, 2010
    I haven't tried this exact recipe, but hundreds like it. Personally, I would definitely grill the corn, for added flavor and add fresh, chopped herbs, like thyme or basil. The cheese will add a lot of flavor and peak of the season vegetables have special flavors of their own that you don't want to cover up with a thick salad dressing.
    Reply
  • MASAbond
    13 AUG, 2010
    I think they left out the part about grilling the corn. Remove the silks but keep the husks on, then grill the corn for about ten minutes on medium-high. Has anyone tried this recipe yet? There's so little seasoning, it sounds like it might be bland. I was going to make it tonight but now having second thoughts.
    Reply
  • katiefee
    19 AUG, 2009
    Is the corn uncooked?
    Reply
  • cullymb1113
    18 AUG, 2009
    I would recommend the gorgonzola...a little milder than blue, but in the same family.
    Reply
  • eugenia88
    18 AUG, 2009
    Blue cheese or gorgonzola? :)
    Reply