Grilled Chicken, Corn, and Spinach Salad with Smoky Paprika Dressing

Name: Grilled Chicken, Corn, and Spinach Salad with Smoky Paprika Dressing
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams qts. lightly packed baby spinach; 2 ears corn, husks and silks removed; 2 green onions, cut into 2-in. slivers; 1 teaspoon About kosher salt; 118 milliliters extra-virgin olive oil; 1 teaspoon dried oregano leaves; 4 teaspoons sweet or hot smoked Spanish paprika; 1 teaspoons pepper; 2 portabella mushrooms, stems trimmed; 1 shallot, minced; 59 milliliters sherry vinegar; 454 grams boned, skinned chicken breast halves

Grilled Chicken, Corn, and Spinach Salad with Smoky Paprika Dressing might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 312 calories, 4g of protein, and 28g of fat each. The Fourth Of July will be even more special with this recipe. A mixture of lightly baby spinach, paprika, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 2 hours and 40 minutes.

Instructions

Whisk oil, vinegar, shallot, paprika, 1 tsp. salt, the oregano, and pepper in a medium bowl. Chill 1/2 cup of dressing.

Ingredients you will need

Oregano

Paprika

Shallot

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add chicken to remaining dressing, turn to coat, and chill, covered, at least 1 1/2 hours or overnight.

Ingredients you will need

Whole Chicken

Let chicken and reserved dressing stand at room temperature about 30 minutes.

Ingredients you will need

Whole Chicken

Meanwhile, heat grill to medium (350 to 450).

Equipment you will use

Grill

Transfer chicken to a plate.

Ingredients you will need

Whole Chicken

Add corn and mushrooms to marinade and brush to coat. Grill vegetables and chicken, turning once, until vegetables are streaked brown and chicken is no longer pink in center, 15 to 20 minutes for corn and 12 to 18 minutes for chicken and mushrooms.

Ingredients you will need

Vegetable

Mushrooms

Marinade

Whole Chicken

Corn

Equipment you will use

Grill

Transfer to a board as done.

Cut warm corn kernels from cobs into a large bowl.

Ingredients you will need

Corn Kernels

Equipment you will use

Bowl

Cut chicken and mushrooms into strips; then add to bowl, along with spinach, onions, and reserved dressing, and toss to coat. Season with salt if you like.

Ingredients you will need

Mushrooms

Whole Chicken

Spinach