Hardy Plumbing
March 26, 2014

Recipe of The Week

Grilled Chicken & Corn Salad

(click for larger version)
Ingredients (serves 4)

1 lb boneless skinless chicken breast

1 red bell pepper

1 yellow bell pepper

2 scallions (sliced thin)

1/3 c mayonnaise

1/3 c olive oil

1 tbsp Dijon mustard

1 bunch of cilantro (chopped)

10 oz of arugula

½ head of radicchio (sliced thin)

1 tsp cumin

salt and pepper to taste


Heat grill. Rub chicken breast with salt, pepper, and olive oil. Grill for seven minutes on each side.

Place hot chicken right into a metal bowl and cover with plastic wrap for 10 minutes. Dice the peppers and mix the mustard, mayonnaise, olive oil.

When the chicken is cool enough to handle, dice it into cubes. Mix together with the bell pepper, mayonnaise, mustard, olive oil, cilantro, cumin, and scallion.

Serve on a bed of arugula and top with the chiffonade radicchios.

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