Seems like everywhere we turn and every time we visit a restaurant they offer a wonderful salad with Grilled Chicken. We often enjoy a hearty salad for dinner like the Seven Layer Southwest Salad, especially during the heat of the Summer.
Great friends and great food – that’s what it’s all about, right? Today’s recipe is inspired from a recent episode of The Chew on ABC.
We love grilled sweet corn, and have added it to many different recipes and enjoyed it by itself. So when we spotted the Summer Salad on the television show The Chew recently, we were reminded of adding grilled vegetables to our salad.
While watching, we did learn a new technique to grilling the sweet corn. Daphne soaked the corn while still in the husks in water that was seasoned for about 30 minutes. Removed the husks and drizzled the corn with olive oil. We gave it a try for our salad and it was delicious.
The red pepper was also grilled in a similar method, drizzled with olive oil and then grilled. We served a simple dressing made with barbecue sauce and ranch dressing on the side.
I have a little confession to make, I’m a bit of a Food Show addict. Watching The Chew is not only entertaining, but the hosts also have many great tips to share including many money saving tips.
One of my favorites was seeing Carla’s tips for preserving and drying herbs. We have a huge herb garden bed and are looking forward to using the herbs all winter long. Which will of course, save us money.
Watch how the hosts share their tips for grilling, and Daphne shows you Summer Salad that was the inspiration for our Grilled Chicken Salad with Corn and Peppers.
I love the grilling tips the hosts offered. Did you catch how Michael added the wood chips? Love that idea!
Have you ever seen The Chew? Enjoy this episode
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Grilled Chicken Salad with Corn & Peppers
Enjoy the flavors of Summer in this easy to make salad. Recipe from PocketChangeGourmet.com
- Total Time: 35 minutes
Ingredients
- Torn lettuce – about 4 cups of your favorite, we used romaine
- 3 boneless, skinless chicken breasts
- Grilling seasoning
- 4–5 ear of sweet corn
- 1 red bell pepper
Dressing
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
Instructions
- Heat grill to medium high heat, season chicken breasts and cook until inside temperature is 160 degrees on a meat thermometer. Remove and let rest.
- While the chicken is cooking, soak the corn in salted water for about 30 minutes
- Remove husks, drizzle with olive oil and grill about 15 minutes, turning frequently
- Clean pepper, drizzle with olive oil and grill
- Cut lettuce and place on platter, slice chicken and place on lettuce, cut corn off cob and slice peppers, place on lettuce
- Mix dressing and serve on side
- Prep Time: 15 minutes
- Cook Time: 20 minutes
I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.
This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.
