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+ servings
5 from 3 votes
Lemon Oregano Chicken and Corn Salad - a delicious, vibrant, healthy salad that's loaded with fresh flavor and works well in any season!
Lemon Oregano Chicken and Corn Salad
With bright, fresh lemon flavor, this sunny dressing is delicious on just about any salad but it's also wonderful on grilled chicken, shrimp and pork, roasted veggies, steamed potatoes...
Course: Salad
Servings: 4
Calories: 435 kcal
Author: Chris Scheuer
Ingredients
  • 4 medium skinless boneless chicken breasts
  • Lemon Oregano Salad Dressing
  • 6 cups baby arugula
  • 4 ears corn or 2 cups frozen corn
  • ¼-⅓ cup Lemon Pickled Red Onions
  • ½ cup salted cashew halves
Instructions
  1. 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.
  2. 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.
  3. 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
  4. Preheat grill on medium-high heat, and lightly oil grate. If cooking indoors, heat olive oil in a large skillet over medium heat
  5. Season chicken with salt and pepper.
  6. Place chicken on prepared grill and cook, turning once until cooked through and internal temperature is 160˚F, approximately 5-6 minutes on each side. Remove from grill and tent with foil for 5 minutes.
  7. 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.
  8. 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 Facts
Lemon Oregano Chicken and Corn Salad
Amount Per Serving
Calories 435 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 144mg48%
Sodium 286mg12%
Potassium 1310mg37%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 7g8%
Protein 54g108%
Vitamin A 950IU19%
Vitamin C 14.1mg17%
Calcium 65mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.