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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.

Source: Everyday Food, July/August 2009
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
18
  • 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

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