Grilled Chicken, Corn, and Potato Salad
Ingredients
- 2 (16-oz) pkg microwavable savory herb creamer potatoes (such as The Little Potato Company)
- 3 Tbsp fresh lemon juice, divided
- 5 Tbsp olive oil, divided
- 1 Tbsp minced garlic, divided
- 1 tsp Dijon mustard
- 2 lb boneless, skinless chicken breasts
- 3 ears corn, shucked
- ¾ tsp kosher salt, divided
- ½ tsp pepper, divided
- 2 heads Bibb or Boston lettuce, leaves separated
Instructions
- Preheat grill to medium-high heat. Cook potatoes according to package directions.
- Combine 2 Tbsp lemon juice, 1 Tbsp oil, 2 tsp garlic, and mustard in a large bowl; rub over chicken. Brush corn with 1 Tbsp oil; sprinkle with ¼ tsp each salt and pepper.
- Grill chicken, covered, 4 to 5 minutes per side or until done. Grill corn, covered, 2 minutes or until charred. Cut kernels from cobs; discard cobs.
- Combine 3 Tbsp oil, 1 Tbsp lemon juice, 1 tsp garlic, ½ tsp salt, and ¼ tsp pepper in a large bowl. Add lettuce, corn, and potatoes; toss. Divide salad among 6 plates; top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
430
|
430
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 39 | 39 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 605 | 605 |
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