Under 30 Minutes

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

Name: Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
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)

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

Prep: 20 mins
Total Time: 20 mins
Servings: 4

Source: Everyday Food, July 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

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