I love grilling recipes and on a warm summer evening there’s nothing better than this Grilled Greek Chicken and Corn Salad!
This post is sponsored by our good friends at McCormick. We’ve been having so much fun working together and hope that you all are enjoying the recipes.
You know how people joke that everything is better with bacon on it? Well, it’s true but this grilled Greek chicken and corn salad has no bacon. But it is a great reminder of another great truth, grilling it makes it better. Am I right?
Corn is delicious, all buttery and sweet. Chicken is also delicious. But stick those puppies on a grill and everything just became Awesome. Don’t you dare start singing, “Everything is awesome…” Ugh, you’re singing it now aren’t you? It’s going to be stuck in both of our heads all day. And you know what? I can’t stand that movie. I know, everyone loves it, but I like to be different than the crowd.
But we are getting a little off here. This post is not about Legos, it’s about a grilled Greek chicken salad. I am loving the Gourmet line of McCormick and this Greek seasoning is a huge hit at our house. We just tossed it into a dish with garlic, lemon, and olive oil, seasoned the chicken and veggies with salt and pepper and let each marinate for a few hours in separate dishes. No cross contamination here!
Next we grilled it all up and tossed it in a big dish with fresh mozzarella (you could use feta to really bring home the Greek flavors) and tomatoes. I tossed in a little extra of the marinade that I had made separately and kept in a bowl just to make sure you could really taste it. Dinner was prepped that morning and such a cinch to cook that evening and the whole family enjoyed it! Hooray for fresh produce and pretty weather!
Are Grilled Vegetables Healthy?
Grilling fruits and vegetables is a great idea.
Putting asparagus, corn, squash, onions, and other vegetables on the grill is a healthy option.
Vegetables should be grilled with indirect heat to avoid burning.
There are several benefits to grilling vegetables.
The flavor is enhanced naturally.
Grilling retains more nutrients, and grilling can actually increase the nutritional content of some vegetables.
How Do You Reheat Grilled Food?
Grilled chicken can be reheated in the oven.
Brush lightly with olive oil and place in 350 degree oven for 15 minutes.
Grilled vegetables should be reheated in the oven.
Arrange the vegetables on a baking sheet, cover loosely with foil.
Bake at 325-350 for 10 minutes.
You shouldn’t reheat grilled food in a microwave because it will loose its flavor and texture.
Is Corn Nutritious?
Sweet corn is loaded with nutrients that promote healthy vision.
The insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular, as well as aiding in weightloss.
Corn contains certain B vitamins and vitamin C, as well as magnesium and potassium.
Corn is nutritious and has many health benefits.
More CORN RECIPES You Are Sure to Love:
- Secret the the Best Grilled Corn
- Elote Mexican Corn Pasta Salad
- Slow Cooker Potato Broccoli Corn Chowder with Bacon
- Cheesy Zucchini Corn Casserole
- Elote Grilled Mexican Corn Salad
- Grilled Corn Avocado Tomato Salad
- Bacon Ranch Corn Dip
- Ham and Potato Corn Chowder
- Mexican Street Corn – Elote
- Fiesta Corn
- Ham Sandwich and Corn Chowder
- Best Creamed Corn
- How to Freeze Corn
- Cilantro Butter Corn
- Grilled Corn Salad with Black Beans and Rice
- All our SIDE DISHES here!
Grilled Greek Chicken and Corn Salad
- 2 Boneless, skinless Chicken Breasts
- 2 Zucchini, halved and sliced
- 2 Cups Grape Tomatoes, sliced
- 3-4 Ears of Corn, halved
- 1 Cup Fresh Mozzarella in Marinade (found in specialty cheese section of the store) or Feta
For the Marinade
- 1/3 Cup Olive Oil
- 3 Tablespoons Garlic, minced
- 3 Tablespoons McCormick Greek Seasoning
- Zest of 1 Lemon
- Juice of 1 Lemon
- Salt and Pepper
- In a large bowl, whisk together all of the marinade.
- Place the veggies in a 9x13" baking pan, the chicken in another shallow dish and season with salt and pepper on both sides.
- Pour the marinade over the vegetables and chicken.
- Cover with saran wrap and place each dish in the fridge for 3 hours or up to overnight.
- Heat the grill over medium heat.
- Grill the chicken for 6-7 minutes per side then allow to rest on a plate, draped with tinfoil over the top.
- Place the zucchini on skewers and grill with the corn, turning occasionally or until grill marks appear. The zucchini only takes a few minutes while the corn will take a little longer.
- Chop the chicken and toss in a large bowl the remaining marinade from the vegetables, the tomatoes, mozzarella and grilled veggies.
Amount Per Serving:Calories: 286 Saturated Fat: 0g Cholesterol: 60.7mg Sodium: 0mg Carbohydrates: 19.9g Fiber: 3.2g Sugar: 5g Protein: 21.7g