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
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)

18 Ratings
6 Reviews

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

Everyday Food, July/August 2009

Gallery

Recipe Summary

prep:

20 mins

total:

20 mins

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)

Directions

Step 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.

Advertisement
Step 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.
Step 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 (6)

18 Ratings

5 star values: 5
4 star values: 3
3 star values: 5
2 star values: 5
1 star values: 0

Martha Stewart Member

08/15/2010

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 :-)

Martha Stewart Member

08/14/2010

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.

Martha Stewart Member

08/13/2010

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.

Martha Stewart Member

08/19/2009

Is the corn uncooked?

Martha Stewart Member

08/18/2009

I would recommend the gorgonzola...a little milder than blue, but in the same family.

Martha Stewart Member

08/18/2009

Blue cheese or gorgonzola? :)

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

All Reviews for Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

- of Reviews

5 Kitchen Cabinet Paint Colors That Will Never Go Out of Style, According to Interior Designers

Let Go of These 8 Household Items as We Start the New Year

93 Quick and Easy Dinner Recipes to Make Any Night of the Week

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

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

Account

More

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

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese