Ingredients Meat & Poultry Chicken Chicken Breast Recipes Spinach Salad with Chicken, Corn, Tomatoes, and Feta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes. Ingredients Oil, for grill 5 chicken cutlets (about 1 pound total) Coarse salt and ground pepper 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 bag (10 ounces) baby spinach 2 large tomatoes, cut into ½-inch wedges 3 ounces feta, crumbled (½ cup) 1 cup corn kernels (from 2 ears) Directions Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken until cooked through, 1 to 2 minutes per side, flipping once. Transfer to a cutting board and let rest 5 minutes before cutting crosswise into strips. In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chicken, spinach, tomatoes, feta, and corn; toss to combine. Rate it Print