Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette
A quick salad to toss together for lunch or a side, with a sweet and tangy Greek yogurt dressing.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 3-4 servings
Author: Nikki Gladd
Ingredients
2ears sweet corn on the cob
4Romaine lettuce leaves, washed and chopped
2handfuls baby spinach leaves, chopped
½cupshredded cooked chicken
½red bell pepper, diced
2scallions, chopped
¼cupFeta cheese(optional)
For the Dressing:
⅔cupGreek yogurt
2teaspoonsDijon mustard
1teaspoonapricot preserves
1TablespoonBalsamic vinegar
2Tablespoonsextra virgin olive oil
Juice from 1 large lemon
Instructions
For the Corn:
Bring a large pot of water to a rolling boil. Add the ears of corn, cover and boil for 8 minutes. Remove the corn from the water and pat to dry. Char corn on a hot grill or directly over an open flame on a gas stove. Turn the ear of corn to char each side, just for a few seconds each side. Cut the corn off the cob and into a bowl. Cool in the refrigerator as you prepare the rest of the ingredients.
For the Salad:
Toss the lettuce, spinach, chicken, bell pepper, scallions and cheese into a large bowl. Add the cooled corn.
For the Dressing:
In a small bowl, whisk together the dressing ingredients until fully blended. Pour desired amount over the salad bowl and toss to coat. Reserve remaining dressing for later use.