Grilled Chicken and Sweet Corn Zoodle Salad
Welcome to Cezanne Garden! I’m Cezanne, and today I have a fresh and vibrant recipe that’s perfect for a light and healthy meal: Grilled Chicken and Sweet Corn Zoodle Salad. This dish combines tender grilled chicken, sweet corn, and refreshing zucchini noodles (zoodles) with a tangy mustard and honey dressing. It’s a delightful blend of flavors and textures that’s sure to become a favorite.
Ingredients
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 3/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
- 1/2 cup packed basil leaves, finely chopped, plus whole leaves for garnish
- 1/2 cup pitted kalamata olives, halved lengthwise
- 4 ears sweet corn, shucked
- 8 cups zucchini noodles (about 1 1/2 pounds)
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1/2 cup whole-milk ricotta
- 1/4 cup red wine vinegar
- Grapeseed oil, for drizzling
- Kosher salt and freshly ground black pepper
Directions
Step 1: Grill the Chicken and Corn
- Preheat the Grill: Heat your grill to medium-high.
- Season the Chicken: Season the chicken breasts with kosher salt and freshly ground black pepper.
- Grill the Chicken: Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Remove from the grill and let rest.
- Grill the Corn: Drizzle the shucked corn with grapeseed oil and season with salt and pepper. Grill the corn for about 8-10 minutes, turning occasionally, until charred in spots and tender. Let cool slightly.
Step 2: Prepare the Zoodles
- Spiralize the Zucchini: Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, you can use a julienne peeler or buy pre-made zoodles.
Step 3: Make the Dressing
- Whisk the Ingredients: In a small bowl, whisk together the Dijon mustard, extra-virgin olive oil, honey, red wine vinegar, and a pinch of salt and pepper until well combined.
Step 4: Assemble the Salad
- Slice the Chicken: Thinly slice the grilled chicken breasts.
- Cut the Corn: Cut the kernels off the grilled corn cobs.
- Combine the Ingredients: In a large bowl, combine the zucchini noodles, sun-dried tomatoes, chopped basil, kalamata olives, grilled corn kernels, and sliced chicken.
- Add the Dressing: Drizzle the mustard and honey dressing over the salad and toss gently to combine.
- Add Ricotta: Add dollops of whole-milk ricotta throughout the salad.
- Garnish: Garnish with whole basil leaves and season with additional salt and pepper to taste.
Tips for Success
- Zoodles: Make sure to pat the zoodles dry with a paper towel to remove excess moisture, which can make the salad watery.
- Grilling: If you don’t have a grill, you can cook the chicken and corn on a stovetop grill pan or under the broiler.
- Serving: This salad is best served immediately to enjoy the crisp texture of the zoodles.
Variations
- Vegetarian Option: Skip the chicken and add more grilled vegetables like bell peppers and eggplant for a hearty vegetarian version.
- Cheese Swap: Try using feta or goat cheese instead of ricotta for a different flavor profile.
- Herb Twist: Add fresh mint or parsley along with the basil for an extra burst of freshness.
Frequently Asked Questions (FAQ)
Q: Can I prepare the ingredients ahead of time?
A: Yes, you can prepare the grilled chicken, corn, and dressing ahead of time. Store them separately in the refrigerator and assemble the salad just before serving.
Q: How do I keep the zoodles from getting soggy?
A: Patting the zoodles dry with paper towels helps remove excess moisture. Also, avoid overdressing the salad to keep the zoodles crisp.
Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn. Thaw and cook it according to package instructions before adding it to the salad.
Related Recipes
For more delicious recipes, check out:
- Balsamic Chicken Caprese Salad Recipe
- Chicken Caesar Salad Recipe
- Hawaiian Chicken Salad Recipe (Gluten-Free)
Conclusion
Grilled Chicken and Sweet Corn Zoodle Salad is a refreshing, healthy dish perfect for a summer meal. The combination of grilled chicken, sweet corn, and zoodles with a tangy dressing and creamy ricotta makes for a delightful and satisfying salad. Enjoy this delicious recipe from Cezanne Garden, and happy cooking!
