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Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast
This salad makes a perfect summer supper — simple, cool, and full flavored. Undeniably delicious.
Prepare the grill and let it burn down to medium-hot coals. Brush the chicken breasts on both sides with olive oil and season well with salt, pepper and spice rub. Grill over the coals, skin side down, until well browned, about 2 minutes. Move to the edge of the grill, away from direct heat, cover the grill loosely, and cook, turning once or twice, until opaque throughout, about 20 minutes. If you'd rather cook indoors try using a cast iron grill pan such as our bistecca pan.
While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add the vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
To serve, arrange the chicken breasts on plates and pile the salad alongside.
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The Corn Show |
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Quick Tip:
Season both sides of the chicken with salt and pepper because you eat both sides. |
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