What a perfect summer salad. Ripe, sweet tomatoes, juicy chicken, sweet corn and a bit of a tang from a red wine and oil dressing. I cooked my chicken in the morning while it was still cool outside, saving myself from having a hot oven on during the hottest part of the day.
The original recipe called for thin pork steaks, so if you prefer pork, use it instead.
Smoky Grilled Chicken with Barbecued Corn Salad
4 boneless, skinless chicken breasts, pounded thin
1/2 teaspoon smoked paprika
2 tablespoons oregano leaves
1 tbsp olive oil
sea salt and cracked black pepper
4 corn cobs (Next time around I might use a can of corn to save time)
4 tomatoes (I like small sun ripened tomatoes, still on the vine)
1 bag of mixed salad greens (Mine was a mix of salad greens, broccoli, and carrots)
1/4 cup of red vinegar
1 tbsp olive oil for the salad
1. Place the chicken, paprika, oregano, olive oil, salt and pepper in a bowl and toss to coat. Set aside.
2. Heat a large char-grill pan (or use the barbecue) over high heat. Char-grill or barbecue the corn for 10 - 12 minutes, turning occasionally until cooked. Allow to cool and strip the kernels from the cob with a sharp knife.
3. Char-grill the chicken until cooked through. Slice the chicken into strips.
4. Mix the corn, tomato and salad mix. Combine the red wine vinegar and extra olive oil and spoon over to serve. (I used a lot less vinegar as I was feeding people with persnickety food tastes)
Adapted from a Donna Hay magazine recipe (Issue 37).