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Recipes

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Grilled Chicken with Corn-Green Bean Salad

Lighting the grill for a 4th of July barbeque is a traditional part of the festivities. But, of course, tasting our grilled chicken and corn salad are perhaps the best part of the celebration!

• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Standing Time: 60 minutes
•  
• Total Time: 1 hours, 45 minutes
•  
• Servings: 6

Ingredients

• 1 1/4 cups low-fat buttermilk, divided
• 1 teaspoon dried thyme
• 2 teaspoons kosher salt or sea salt, divided
• 1/2 teaspoon ground black pepper, divided
• pinch cayenne
• 1 pound 8 ounces boneless, skinless chicken breast
• 4 large ears corn kernels, husks and silk removed
• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 12 ounces green beans, trimmed and cut into 2-inch pieces
• 3 cups frozen edamame, shelled
• 1/2 cup water
• 1 cup cherry tomatoes, halved
• 1/4 cup snipped fresh chives

Instructions

1. In a large mixing bowl, mix together 1 cup of the buttermilk, the thyme sprigs or dried thyme, 1 teaspoon of the salt, 1/4 teaspoon of the ground pepper and the cayenne. Add the chicken and turn to coat. Cover and marinate in the refrigerator at least 3 hours or up to overnight.
2. Meanwhile, cut the kernels off the ears of corn. Reserve the kernels and discard the cobs.
3. In a small mixing bowl, whisk together the remaining 1/4 cup buttermilk, the mustard, oil, lemon juice, 1/2 teaspoon of the salt and the remaining 1/4 teaspoon ground pepper. Set aside.
4. In a large (preferably 12-inch) skillet, combine the green beans, edamame, the remaining 1/2 teaspoon salt and the water and bring to a boil. Cover and simmer until the beans are crisp-tender, 2 to 3 minutes. Stir in the corn and cook, uncovered, stirring, until the water evaporates and the corn is tender, 2 to 3 minutes. Transfer to a large mixing bowl. Add the cherry tomatoes and buttermilk dressing and toss to coat. Let cool, then stir in the chives. Set aside.
5. Meanwhile, prepare the grill. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Lightly oil the grill grate. Grill the chicken for about 3 minutes. Turn and grill until cooked through, 3 to 4 minutes longer.
6. To serve, put the chicken on a platter and serve with the corn salad.

Tips

• A big green salad tossed with one of our K0 vinaigrettes would be a great go-along.