Monday, September 27, 2010

Grilled Chicken Salad with Green Onion and Tomato Salsa

This recipe is a special treat! Ever go on a cruise? I have and the food is scrumptious!! Princess has been my favorite line, so far. This comes from the Captain's Circle Newsletter! Thought I'd share. The link will take you to the newsletter it came from. I highly recommend Princess! We enjoy the food, entertainment, and service tremendously!!  ;D

When you travel with Princess you enjoy a variety of freshly prepared cuisine perfectly suited to the time of year.  And this summer, our chef's have created a fresh off the grill twist on the classic chicken salad — as innovative as it is delicious. Perfect for entertaining, this meal will delight your friends with its bright colors and crisp, summertime flavors.

Grilled chicken salad with green onion  and tomato salsa

4 boneless, skinless breast halves
Extra virgin olive oil
A touch of cider vinegar
Salt and pepper
½ cup mayonnaise
1 tblsp. plus ½ tblsp. chives, divided
½ cup plus 1 ½ cups corn kernels, divided
1 medium red tomato,  peeled, seeded and chopped
2 medium tomatoes of a different color; green, yellow or orange
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
2 green onions, trimmed and chopped
2 shallots, chopped
6 oz. mixed salad greens

Method of Preparation: Preheat grill. Brush the chicken breast halves with olive oil. Season with salt, pepper and a pinch of sugar. Grill about 6 minutes on each side until chicken is cooked throughout. Remove from heat and cool 5–10 minutes. Chop coarsely and set aside to cool to room temperature, about 15 minutes.

In a medium bowl, mix chopped chicken, mayonnaise, 1 tablespoon chives and ½ cup corn kernels. Add additional mayonnaise if mixture seems too dry. Chicken salad can be refrigerated for several hours at this point if not ready to serve.

In a separate bowl, combine tomatoes, green pepper, red pepper, green onions, ½ tablespoon chives, remaining 1 ½ cups corn kernels and shallots. Drizzle with olive oil and a touch of cider vinegar and season with salt and pepper to taste. To serve, place a bed of mixed salad greens on each plate. Top with chicken salad. Spoon tomato-corn salsa on the side. 

Serves 8

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