Grilled Ranch Chicken Thigh Salad
with Grilled Corn and Charred Croutons
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
Ā½ tbsp
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
1 unit(s)
Corn on the Cob
113 g
Baby Spinach
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: Sesame, Soy, Walnuts)
2 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish)
Ā¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
Ā¼ tsp
Sugar*
4 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- Halve ciabatta.
- Cut tomato into 1/2-inch pieces.
- Husk corn.
- Add ciabatta and corn to a baking sheet.
- Drizzle 1 tbsp (2 tbsp) oil evenly over both sides of ciabatta and 1/2 tbsp (1 tbsp) oil over corn. Season ciabatta and corn with salt and pepper.
- Add ciabatta to one side of the grill, then add corn to other side. Close lid.
- Grill ciabatta, flipping halfway, until toasted and lightly charred, 2-4 min. (TIP: Keep an eye on ciabatta so it don't burn!)
- Grill corn, turning corn occasionally, until grill-marked and tender, 8-10 min.
- When done, return ciabatta and corn to the same baking sheet.
- When ciabatta is done and corn is still on the grill, pat chicken dry with paper towels.
- Transfer chicken to a plate. Season with salt and half the Montreal Spice Blend (use all for 4 ppl). Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.
- When corn is done, add chicken to the grill. Close lid and grill, flipping once, until chicken is cooked through, 2-3 min per side.**
- Transfer chicken to the same baking sheet with corn and ciabatta.
- When corn is cool enough to handle, place cob on the side. Carefully cut kernels off cob, turning cob as you go.
- Tear or cut ciabatta into 1/2-inch pieces.
- Add spinach, tomatoes and corn to the bowl with vinaigrette, then toss to combine.
- Thinly slice chicken.
- Divide salad between plates.
- Top with chicken and croutons, then sprinkle remaining feta over top.
- Dollop spicy mayo over chicken.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
