Cayenne pepper and red pepper flakes spark the flavor in this garden-fresh salad.
In jar with tight-fitting lid, combine all dressing ingredients; shake well. In medium glass bowl, combine half of dressing and chicken; turn to coat. Marinate 1/2 hour. Meanwhile, prepare charcoal fire for grilling.
In medium bowl, combine corn; red pepper and green pepper; pour remaining dressing over corn mixture. Toss gently. Cook chicken 4 to 6 inches from medium-high coals 18 to 25 minutes or until chicken is tender and juices run clear, turning and brushing with dressing-marinade several times during cooking.
To serve, spoon corn mixture onto 4 lettuce-lined serving plates. Slice chicken crosswise; do not separate slices. Transfer to serving plates. Just before serving, lightly squeeze fresh lemon juice over each salad. Garnish with fresh cilantro and lemon, if desired.
BROILER METHOD: Prepare chicken as directed above. Broil 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork tender and juices run clear. Continue as directed above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 286 | ||
Calories from Fat: 122 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 87.8mg | 3 % | |
Potassium 621.8mg | 16 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 19.1g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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