White Barbecue Chicken
Herb-Grilled Corn and Tomato-Feta Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 tsp paprika
- ⅓ cup olive-oil mayonnaise
- 2 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
Instructions
- Preheat grill or grill pan to medium-high heat. Rub chicken with paprika and desired amount of black pepper. Grill, covered, 7 to 8 minutes per side or until done. Cut chicken into serving-size pieces.
- Meanwhile, combine mayonnaise, vinegar, and lemon juice; serve with chicken.
Side Dish Ingredients
- 6 ears corn, shucked (see Note)
- 3 Tbsp canola oil, divided
- 3 Tbsp chopped fresh basil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 tomatoes, cut into wedges
- 1 English cucumber, cut into half-moons pieces
- 1 cup crumbled feta cheese
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Rub corn with 2 Tbsp oil; sprinkle with basil and ¼ tsp each salt and pepper. Grill, covered, 12 minutes, turning occasionally.
- Toss together tomatoes, cucumber, and cheese in a medium bowl; drizzle with 1 Tbsp oil, and sprinkle with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
199
|
214
|
413
|
| Fat (g) | 12 | 12 | 24 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 20 | 7 | 27 |
| Carb (g) | 0 | 23 | 23 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 126 | 387 | 513 |
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