Grilled Chicken Salad with Tomato Vinaigrette
1 clove garlic, minced
3 tablespoons Muir Glen® tomato paste
1/4 cup diced red onion
2 tablespoons white wine vinegar
1/3 cup neutral oil (vegetable or canola oil)
1 teaspoon kosher salt
1 teaspoon crushed black pepper
2 large chicken breasts, grilled
2 ears sweet corn, grilled
6 cups greens
1/2 cup sprouts
1 pint cherry tomatoes, halved
A perfect salad for summer featuring grilled chicken and grilled corn with a tangy tomato vinaigrette.
Preparation & Directions
Drizzle chicken breasts and shucked corn with olive oil and season both with salt and pepper (to taste).
Grill corn over high heat until it’s lightly charred on all sides, about 10 minutes total.
Add chicken to hot grill as well and grill until it is cooked through, about five minutes per side. If you have very thick chicken breasts, you can cut them in half horizontally to butterfly them and make sure they cook evenly and completely.
Cut the corn off the cob and slice chicken into 1/4-inch slices.
Top the salad with the corn and chicken.
FOR THE VINAIGRETTE: In a small food processor, pulse garlic, red onion, Muir Glen® Tomato Paste, and white wine vinegar until it resembles a rough paste. If you don’t have a food processor, you can also dice everything very finely. Add paste to a bowl and whisk in all of the oil. Season the vinaigrette with 1 teaspoon each salt and pepper and let sit until needed. Drizzle each salad with a good amount of tomato vinaigrette and serve extra on the side.