Grilled Greek Chicken and Corn Salad
I love grilling recipes and on a warm summer evening there's nothing better than this
Grilled Greek Chicken and Corn Salad!
America's Best 4th of July Desserts, Recipes and Sides
chicken, corn, greek, main dish, mozzarella, tomatoes, zucchini
skinless Chicken Breasts
halved and sliced
Ears of Corn
Fresh Mozzarella in Marinade
found in specialty cheese section of the store or Feta
For the Marinade
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.
Season with additional salt and pepper as needed and enjoy!