Emily Cooper
RECIPE
Grilled Chicken Salad with Creamy Cilantro Dressing & Charred Corn
It’s time to get your grill on! Why not start with our juicy Grilled Chicken Salad with Creamy Cilantro Dressing & Charred Corn recipe?[Editor’s Note: This recipe was created for Bi-Rite by Emily Cooper @emilycoopercooks.]
Ingredients
1 pound Mary’s Cilantro Cumin Boneless Skinless Chicken Thighs
Salt & freshly ground pepper
Vegetable or other neutral oil (such as avocado or grapeseed)
4 ears of fresh corn, shucked
4 ounces ricotta salata, crumbled
1 bunch red radishes, thinly sliced
1 ½ cups plain Greek yogurt or sour cream
3 tablespoons mayonnaise
2 cloves garlic
1 lime, juiced
1 bunch cilantro, roughly chopped including some of the tender stems
4 heads romaine, trimmed and sliced
½ cup Wildvine Spicy Pickled red onions, drained
DIRECTIONS
Preheat the grill to medium-high heat. Remove the marinated chicken from the packaging and season with salt.
When the grill is hot, place the chicken on the grates, and close the lid. Cook the chicken for 4-5 minutes, undisturbed. Flip the chicken, close the lid, and cook for another 4-5 minutes more or until the center is no longer pink and the internal temperature reaches 165F°. Transfer to a plate to rest while you grill the vegetables.
Brush the corn all over with neutral oil. Add to the grill and cook until browned all over, 8-12 minutes, turning every couple of minutes. Transfer to a platter, season with salt and freshly ground pepper, and set aside.
In a food processor fitted with the blade attachment, add the yogurt or sour cream, mayonnaise, garlic, lime juice, and 2 tablespoons water. Blend until smooth, then add the cilantro. Pulse again, just until incorporated and flecks of cilantro are still visible. Season with salt to taste.
Cut the kernels from the corn and slice the chicken.
Add the romaine to a large bowl. Pour ½ of the dressing over the romaine and toss to coat. Sprinkle half the crumbled cheese onto the dressed greens and toss again.
Top the dressed greens with the corn, radishes, and sliced grilled chicken. Drizzle with more of the dressing, if you’d like, and scatter with the rest of the cheese. Arrange the pickled onions on top and dig in!
