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.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (43%)|
|Amt Per Serving||% DV|
|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 %|
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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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