Grilled Chicken, Corn, and Potato Salad
Ingredients
- 1 (16-oz) pkg microwavable savory herb creamer potatoes (such as The Little Potato Company)
- 1½ Tbsp fresh lemon juice, divided
- 2½ Tbsp olive oil, divided
- 1½ tsp minced garlic, divided
- ½ tsp Dijon mustard
- 1 lb boneless, skinless chicken breasts
- 1 large ear corn, shucked
- ¼ tsp kosher salt, divided
- ¼ tsp pepper, divided
- 1 head Bibb or Boston lettuce, leaves separated
Instructions
- Preheat grill to medium-high heat. Cook potatoes according to package directions.
- Combine 1 Tbsp lemon juice, ½ Tbsp oil, 1 tsp garlic, and mustard in a small bowl; rub over chicken. Brush corn with ½ Tbsp oil; sprinkle with ⅛ 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 1½ Tbsp oil, ½ Tbsp lemon juice, ½ tsp garlic, and ⅛ tsp each salt and pepper in a large bowl. Add lettuce, corn, and potatoes; toss. Divide salad among 3 plates; top with chicken.
