Grilled Chicken, Corn, And Spinach Salad With Smoky Paprika Dressing Recipe

Name: Grilled Chicken, Corn, And Spinach Salad With Smoky Paprika Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup sherry vinegar; 1 shallot, minced; 4 teaspoons sweet or hot smoked Spanish paprika; About 1 tsp. kosher salt; 1 teaspoon dried oregano leaves; 1/2 teaspoon pepper; 1 pound boned, skinned chicken breast halves; 2 ears corn, husks and silks removed; 2 portabella mushrooms, stems trimmed; 2 qts. (5 oz.) lightly packed baby spinach; 2 green onions, cut into 2-in. slivers

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 shallot, minced
4 teaspoons sweet or hot smoked Spanish paprika
About 1 tsp. kosher salt
1 teaspoon dried oregano leaves
1/2 teaspoon pepper
1 pound boned, skinned chicken breast halves
2 ears corn, husks and silks removed
2 portabella mushrooms, stems trimmed
2 qts. (5 oz.) lightly packed baby spinach
2 green onions, cut into 2-in. slivers

1
Whisk oil, vinegar, shallot, paprika, 1 tsp. salt, the oregano, and pepper in a medium bowl. Chill 1/2 cup of dressing. Add chicken to remaining dressing, turn to coat, and chill, covered, at least 1 1/2 hours or overnight. Let chicken and reserved dressing stand at room temperature about 30 minutes.
2
Meanwhile, heat grill to medium (350u00b0 to 450u00b0). Transfer chicken to a plate. Add corn and mushrooms to marinade and brush to coat. Grill vegetables and chicken, turning once, until vegetables are streaked brown and chicken is no longer pink in center, 15 to 20 minutes for corn and 12 to 18 minutes for chicken and mushrooms. Transfer to a board as done.
3
Cut warm corn kernels from cobs into a large bowl. Cut chicken and mushrooms into strips; then add to bowl, along with spinach, onions, and reserved dressing, and toss to coat. Season with salt if you like.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup sherry vinegar, 1 shallot, minced, 4 teaspoons sweet or hot smoked Spanish paprika, and more.

Yes, Grilled Chicken, Corn, And Spinach Salad With Smoky Paprika Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken, Corn, And Spinach Salad With Smoky Paprika Dressing

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