Recipe: Grilled Chicken and Corn Salad with Avocado and Parmesan.

I think it should come as no surprise to you that I'm not much of a healthy eater. I don't eat salads very often, and when I do, it's usually loaded with non-salady things. Like ranch dressing. And pizza.


I came across this recipe in my REAL SIMPLE: Easy, Delicious Home Cooking (Spring / Summer 2012) magazine. Eric and I decided to give it a whirl because it looked fairly uncomplicated and also because it involved Parmesan cheese. I love Parmesan cheese.

GRILLED CHICKEN AND CORN SALAD WITH AVOCADO AND PARMESAN

INGREDIENTS
1/4 fresh lemon juice
2 tbsp chopped fresh rosemary
4 cloves garlic, finely chopped
4 tbsp olive oil
Kosher salt and black pepper
2 6-oz. boneless, skinless chicken breasts
3 ears corn, shucked
5 oz. baby spinach
1 avocado, cut into bite-size pieces
2 oz. Parmesan cheese

DIRECTIONS
1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Transfer half of this dressing to a small bowl; set aside. Add the chicken to the remaining dressing and coat.

2. Rub the corn with the remaining olive oil and seasons with 1/4 teaspoon each of salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and charred, 4-6 minutes, and the chicken is cooked through, 8-10 minutes. Cut the kernels off the cobs and slice the chicken.

3. In a large bowl, toss the chicken, corn, spinach, and avocado with the reserved dressing. Top with shaved Parmesan.

NOTE:
We've always pan-grilled both the chicken and the corn, instead of grilling them outside. I'm sure the outside grills gives it a great charred taste, but just know that if you're in a pinch, a frying pan will work just fine. Also, if you're going to pan-grill the corn, try parboiling it for a few minutes first to soften up the kernels.

We've used both corn on the cob and canned corn. Both work fine.

This recipe is pretty much foolproof. Even after a few slip-ups on following directions, it still comes out just as tasty as the time before. I've gotten to the point where I combine all of the oil and herbs together at once, split half for chicken and half for corn, and then don't need any to dress my salad because everything else is already so flavorful. (As you can see in the salad above.) Really, it's foolproof.

This meal is surprisingly easy to make and leaves you satisfied and filled, without feeling heavy. The rosemary and lemon are the stars of the show, so make sure to buy fresh when it comes to those ingredients.

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Recipe: Panzanella Salad Redux

I know I've posted this salad recipe before, but I just wasn't happy with the pix I posted last time.

While the iPhone is great for snapping covert shots of stupid shit like a woman in gold spandex pants, acrylic platforms, and wig that would make Jan Crouch jealous, it's not so great for making food look appetizing.

So, here we go. Panzanella Salad Redux.

INGREDIENTS:
- Italian Bread
- Italian seasoning
- olive oil
- 20 cherry tomatoes, halved
- red onion, sliced into thin strips (to taste)
- 8 leaves fresh basil, chiffonade'ed
- 1 avocado, sliced into wedges or cubes
- 3 white potatoes
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- romaine lettuce
-chicken (optional)

DIRECTIONS:
Slice bread into cubes and douse liberally with olive oil and Italian seasoning. Bake at 400 for roughly 15 minutes, or until cooked to desired crunchiness.

Boil potatoes until they are tender enough to split with a fork, but not falling apart mushy. Cut them into halves or quarters.

Chiffonade your basil so it looks all feathery and makes you look like you know what you're doing when it comes to cutlery. (Mine turned out a little bruised. SO WHAT. THIS ISN'T A BASIL CONTEST.)

I made this super easy for people who are lazy, but like good food, but are trying to eat healthy, but really just want to eat five pretzels with cheese sauce and a large Ice Blended Vanilla from Coffee Bean, BUT-NO-I'M-TRYING-TO-EAT-AT-HOME-AND-SAVE-MONEY-AND-CALORIES, YOU DON'T KNOW WHAT IT'S LIKE OKAY?!? Just buy a fully roasted chicken from the grocery store. They're always juicy and and practically begging to go home with you. And Friday nights, they're only $5.99 at Vons. Ridiculously good deal, if you ask me.

Cut chicken into cubes. Add tomatoes, onion, basil, potatoes, avocado, croutons, and lettuce into a large bowl. In a separate container, mix vinegar, olive oil, garlic, salt, and pepper. Pour over salad.

Now, I'm no Jillian Michaels, but I would classify this meal as "way healthy". Which means you can eat a shit ton of it and not feel guilty. However, since it's so hearty and filling, you really won't even want to eat more than like 4 servings because you'll be full. But it's a "healthy full" which means you practically just went to the gym.

Boner'ppetite!

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TILTE's Panzanella Salad.

This is a recipe for something healthy I ate.

I figured I should share it with you right away because I'm probably going to fall off the wagon before the week is over (I've already fallen off several times, actually) and I'd like to look back on this glorious moment and feel all nostalgic about that one time I became super healthy and fit.

Important Note: If you omit the chicken from this recipe, it is TOTALLY SUITABLE FOR VEGETARIANS AND VEGANS!!!

TILTE's Panzanella Salad

INGREDIENTS

- Italian Bread
- Italian seasoning
- olive oil
- 20 cherry tomatoes, halved
- red onion, sliced into thin strips (however much you like)
- 8 leaves fresh basil, chiffonade'ed
- 1 avocado, sliced into wedges or cubes
- 1 chicken breast (we cooked extra, but all you need for this recipe is one)
- 3 white potatoes
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- romaine lettuce

Missing from this picture: Italian seasoning, olive oil, garlic, salt, and pepper

DIRECTIONS

Sprinkle salt, pepper, and onion powder on both sides of chicken breasts. Place in a shallow baking dish that's been coated with olive oil. Cook for roughly 25 minutes at 400- or until juices run clear.



Slice bread into cubes and place on a cookie sheet. Drizzle with olive oil and Italian seasoning. Throw it in the oven for 15 minutes. Or until they're toasted the way you like it.



Boil whole potatoes until you can easily stick a fork in them.



Once chicken is done cooking, cut into cubes. Throw chicken, tomatoes, onion, basil, potatoes, avocado, croutons, and lettuce into a large bowl.



In a screw-top jar (or one of those "make your own salad dressing" containers), combine vinegar, olive oil, garlic, salt, and pepper. Shake that shit up. Pour over salad.

Eat it.


This salad is perfect for people who are NOT very "salady". The ingredients are hearty and filling and the dressing is full of flavor. I will definitely keep this on my regular dinner rotation.

Anyone out there willing to try it, let me know what you think!!

Boner'ppetite.

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