Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast

Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast
Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast is It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Dry Seasoning RubDry Seasoning Rub
Whole ChickenWhole Chicken
Equipment you will use
Grill PanGrill Pan
GrillGrill
2
Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
Ingredients you will need
Chicken BreastChicken Breast
Olive OilOlive Oil
Equipment you will use
GrillGrill
3
While the chicken is cooking, make the salad.
Ingredients you will need
Whole ChickenWhole Chicken
4
Combine the corn kernels, arugula, and oregano in a bowl.
Ingredients you will need
Corn KernelsCorn Kernels
ArugulaArugula
OreganoOregano
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BowlBowl
5
Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
Ingredients you will need
Salt And PepperSalt And Pepper
VinaigretteVinaigrette
VegetableVegetable
PecorinoPecorino
Equipment you will use
PeelerPeeler
6
Slice chicken into bite size pieces, place on top of salad and serve.
Ingredients you will need
Whole ChickenWhole Chicken
7
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
Whole Coriander SeedsWhole Coriander Seeds
Chili PowderChili Powder
Fennel SeedsFennel Seeds
PeppercornsPeppercorns
CorianderCoriander
CinnamonCinnamon
CoffeeCoffee
FennelFennel
PepperPepper
SpicesSpices
ToastToast
SaltSalt
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BlenderBlender
Frying PanFrying Pan
8
Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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Seasoning MixSeasoning Mix
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BowlBowl
9
Cut off and discard the stem ends of 2 oranges.
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OrangeOrange
10
Cut into quarters, cut out the core, and pull out seeds.
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SeedsSeeds
11
Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.
Ingredients you will need
VinaigretteVinaigrette
MayonnaiseMayonnaise
Olive OilOlive Oil
Red OnionRed Onion
SeasoningSeasoning
OrangeOrange
PepperPepper
FruitFruit
JuiceJuice
ShakeShake
WaterWater
SageSage
SaltSalt
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
DifficultyExpert
Ready In40 m.
Servings4
Health Score42
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