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This delicious, colorful, vibrant salad is also healthy and loaded with fresh flavor! It works well any time and in any season!
Labor Day greetings!
If you reside here in North America, I hope you're having fun, and enjoying the holiday weekend. For those of you living outside the U.S., Labor Day is a beloved American (and Canadian) holiday that dates back to the late 1800's. It's become more than a day, actually a weekend, set aside to pay tribute to working men and women, and the contribution they've made to our society. Labor Day has also become an iconic symbol of the end of the summer season, although that's actually not official for a couple more weeks. It's a perfect occasion to get together (or get away) with family and friends, and do all those quintessential "summer" things one last time.
Scott and I, sadly, sent our little herd (our daughter and her family) back to London on Thursday after a wonderful summer visit. Instead of moping around missing them, we decided to get away for a few days and enjoy some peace, quiet and fun. The summer was lots of fun, but not too peaceful and definitely not quiet. Looking ahead at a super busy fall makes us appreciate each minute of this refreshing respite.
Since I promised to post this recipe today, I'm sending it out, but I'll keep things short, as I'm imagining that you too are enjoying this last hurrah of summer. We're spending an extended weekend biking, swimming, kayaking, walking, talking, planning, praying and, as always, dreaming up some fun new recipes to share with you this fall.
This Lemon Oregano Chicken and Corn Salad is a salad that can be enjoyed all year long. In the warm months, grill the chicken outdoors. When cold winds blow, just use your grill or sauté pan. Fresh corn will be around for another month or so, but when it's out of season, lightly steam frozen corn is also delicious. I used arugula as a base for my salad. Watercress, spinach or field greens would work equally well for this healthy, vibrant meal-in-a-bowl.
See the pretty pink in the salad? It's a scatter of Lemon Pickled Red Onions which add another layer of flavor as well as beautiful, vibrant color. They'll take you less than 10 minutes to throw together!
IÂ love that the Lemon Oregano Salad Dressing serves as a marinade for the chicken, as well as a bright, fresh drizzle for the salad.
Salted cashews, right from the can, make things easy and give a nice crunch and texture to the salad.
Make it, pin it, enjoy it - I promise you'll be thanking yourself. And the little herd around your table, whoever they are, will be too! Bon appetit!
LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE'S WHAT I USED TO MAKE THIS RECIPE.
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Lemon Oregano Chicken and Corn Salad
Ingredients
- 4 medium skinless boneless chicken breasts
- Lemon Oregano Salad Dressing
- 6 cups baby arugula
- 4 ears corn, or 2 cups frozen corn
- ÂĽ-â…“ cup Lemon Pickled Red Onions
- ½ cup salted cashew halves
Instructions
- Place chicken breasts in a large ziplock bag. Add 2 tablespoons of Lemon Oregano Salad Dressing. Seal bag and massage to coat chicken with marinade. Allow to sit at room temperature for 20 minutes.
- Place corn in a large zip-lock bag. Add 1 tablespoon water and seal bag. Microwave on high for 5 minutes. Remove bag from microwave and set aside until cool enough to handle, then cut kernels from cobs and set aside.
- If using frozen corn, place corn in a microwave-safe, with a lid. Add 1 tablespoon water and cover. Cook on high power for 4 minutes. Set aside to cool
- Preheat grill on medium-high heat, and lightly oil grate. If cooking indoors, heat olive oil in a large skillet over medium heat
- Season chicken with salt and pepper.
- Place chicken on prepared grill and cook, turning once until cooked through and internal temperature is 160ËšF, approximately 5-6 minutes on each side. Remove from grill and tent with foil for 5 minutes.
- If cooking on grill (or sauté) pan, place chicken in prepared pan and lightly brown on both sides, about 5 minutes. Cover, and continue cooking 5-10 minutes (depending on thickness), until center of chicken reaches 160˚F with an instant thermometer.
- To prepare salads, divide arugula between 4 shallow serving bowls or 4 large plates. Sliced chicken and arrange down the center of each bowl/plate. Scatter salad with corn, Lemon Pickled Red Onions and cashews, then drizzle lightly with dressing. Pass extra dressing at the table.
Nutrition
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Hola. Les felicitó. La recetas deliciosas, saludables , fácil de preparar , felicidades bendiciones
Muchas gracias, Lili, y saludos cordiales!
Such a gorgeous and bright salad! I need to try this one before fall really sets in.
The colors in this dish are amazing and no doubt we would enjoy this year round. Out weather is still pretty warm but we know it won't last long. Even though we'll miss it we have so much to look forward to. So happy to hear that your holiday was great!
I made this salad along with the dressing and the pickled onions. Everything was delicious. So simple, fresh and makes a beautiful presentation.
I did add a few colorful cherry tomatoes to my salad because I had them. Now I have extra dressing and pickled onions to play with. Thanks for the great recipes.
Even though it's still fairly warm here (it'll cool down this weekend), Labor Day really is summer's last hurrah for us. But we can still enjoy all the fresh produce that lingers on! Like corn, for example. This is such a great dish -- our kind of food. Thanks!
What a beautiful salad, Chris! I grow oregano in my garden every year and love it in the Serbian salad I make. Your lemon oregano dressing sounds delicious and so perfect for this late summer salad. I hope to get to the farmers' market to get some fresh corn before the season is over! I'll bet you have a wonderful time with your family! Still not back to normal here but getting there slowing 🙂
I'm glad you two are taking a few days for yourselves! But thanks for leaving us with this marvelous salad first. My sister showed me how easy it is to pickle onions, but I'd kind of forgotten about it. It sure feels like summer around here, so I glad I can add salads like this to our menu for a few more weeks!
Hi Chris, I see it's another one of your very special salads, love the sprinkled red onion and the wonderful dressing. Pinned!
Thanks Cheri, hope you can enjoy it at some point!
Wow! Those vibrant onions and that gorgeous yellow dressing coming together in this great salad is just perfection! A great dinner for this time of year 🙂
Thanks Jennifer, I do love the color of those onions! They make everything pretty!
You must have had a ball!
Salad looks wonderul Chris!
Thanks Monique! We did have fun, actually still are - but heading home tomorrow. Back to reality 🙂
What a great salad with a beautiful dressing and wonderful onions! This is a must make for me 🙂 Hope you enjoyed your Labor Day. We had a nice weekend filled with fun and family. Take care!
Thanks Tricia. So happy you enjoyed the weekend Tricia, you're getting a very "full" family these days 🙂 And it's such a blessing to have them nearby!
I am so glad that the end of summer doesn't mean the end of a salad like this one! Your no-longer-summer substitutions will happily make this salad enjoyable year round ! Having the whole summer with your daughter, son-in-law and the grandkids is wonderful. Quiet can be both welcome and sad. How lovely that you and Scott are taking some relaxing alone time. It seems to me that you are always busy, Chris. 🙂 It's just a matter of degree!
Thanks Wendy! You're right life just stays busy and I love what you said about quiet - so true!!
As Gordon Ramsey would say "Stunning" How do you always manage to find such beautiful and tasty dishes? It is so great having our grandkids, and it keeps us young. But Phil always says "You don't really know the meaning of peace until the grandkids have left!! I am glad you are enjoying this holiday to the fullest!
Haha, I think Phil as a lot of wisdom. My mom always said "it's good to see you come and it's good to see you go". Kind of the same thing!
Thanks for you kind words Ginny, you're such an encourager!
A wonderful salad! I just love the colour and flavour.
Thanks Angie!
What a gorgeous salad, Chris, and the homemade condiments must give it fabulous flavor. I bet you're sorry to see your brood leave...I have both my daughters here right now and I'm in heaven!
Thanks so much Sue! That's awesome that your daughters are home. Enjoy!!!