Chicken with Charred Corn, Tomato & Quinoa Salad

1. 1

   Brush chicken with 6 Tbsp.

2. 2

   (90 mL) dressing (or 1 Tbsp.

3. 3

   [15 mL] dressing for trial recipe).

4. 4

   Refrigerate 30 min.

5. 5

   Cook quinoa as directed on package, omitting salt.

6. 6

   Grill corn 10 to 12 min.

7. 7

   on medium-high heat or until lightly charred all over, turning occasionally.

8. 8

   Cool quinoa and corn to room temperature.

9. 9

   Using a knife, shave corn kernels from cobs; set aside.

10. 10

    (Quinoa and corn can be prepared up to 24 hours ahead of time.)

11. 11

    Grill chicken on medium-high heat 6 to 7 min.

12. 12

    on each side or until done (170 degrees F [77 degrees C]).

13. 13

    Combine quinoa, corn, remaining dressing, and all remaining ingredients.

14. 14

    Serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.