with Charred Corn and Ciabatta Croutons
Ingredients: Corn • Chicken breast • Spinach • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Montreal Spice Blend
6 g
White Wine Vinegar
1 tbsp
Tomato
1 unit(s)
Corn on the Cob
1 unit(s)
Baby Spinach
113 g
Ciabatta Roll
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Sugar
0.25 tsp
Oil
4 tbsp
Salt
0.125 tsp
Pepper
0.063 tsp
- Before starting, lightly oil the grill. Preheat the grill over medium-high (approx. 500°F). Wash and dry all produce.
- To a large bowl, add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil. Season with pepper, then whisk to combine.
- Halve ciabatta.
- Cut tomato into 1/2-inch pieces.
- Husk corn.
- To a baking sheet, add ciabatta and corn.
- Drizzle 1 tbsp (2 tbsp) oil evenly over both sides of ciabatta and 1/2 tbsp (1 tbsp) oil over corn. Season ciabatta and corn with salt and pepper.
- Add ciabatta to one side of the grill, then add corn to the other side. Close lid.
- Grill ciabatta for 2-4 min, flipping halfway, until toasted and lightly charred. (TIP: Keep an eye on ciabatta so they don't burn!)
- Grill corn for 8-10 min, turning corn occasionally, until grill-marked and tender.
- When done, return ciabatta and corn to the same baking sheet.
- When ciabatta is done and corn is still on the grill, pat chicken dry with paper towels.
- Transfer chicken to a plate. Season with salt and Montreal Spice Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.
- When corn is done, add chicken to the grill. Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
- Transfer chicken to the same baking sheet with corn and ciabatta.
- When corn is cool enough to handle, place cob on its side. Carefully cut kernels off cob, turning cob as you go.
- Tear or cut ciabatta into 1/2-inch pieces.
- To the bowl with vinaigrette, add spinach, tomatoes and corn, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates.
- Top with chicken and ciabatta croutons, then sprinkle remaining feta over top.
660
kcal
Calories
37
g
Fat
7
g
Saturated Fat
35
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
910
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
