Original Creations

Grilled Chicken & Succotash Salad

May 29, 2018 /

Something about this time of year makes me long for healthier lunch or dinner options, and this Grilled Chicken & Succotash Salad is the perfect solution to that craving. 

We all say we are going to cut back a bit in the Summer months- after all- it is beach season, right?? But with an even busier social life between family and friends- the barbeques, the “catching up with old friends” dinners, ice cream shops calling your name, the desire for a greasy slice of pizza after a night out of drinking only makes it more difficult to eat “clean” this time of year.

We all need a collection of quick recipes to throw together in place of the traditional “Hot Dogs and Hamburgers” we are so prone to jump to during the hot Summer months, this way we can offset the other meals we indulge in throughout the day or weekend so we don’t have to feel guilty about them. Life is about balance.

This recipe is a favorite of mine because it takes a very basic dish and elevates it to a higher level. It is delicious, bright, beautiful, simple, and will not overstuff you. Whether you are hosting guests or simply making a light lunch for yourself, it is sure to be a success.

This particular rendition is made with grilled Chicken, but also pairs great with grilled Salmon/Fish, or grilled Tofu- whichever you prefer. I did not add any Bacon or Pancetta to this dish, although many Succotash recipes will include some type of pork fat renderings and crispy bits to add texture and a smoky flavor profile. To each their own! 

Grilled Chicken & Succotash Salad
Save Recipe
Print
SUCCOTASH SALAD
  1. 3/4 Cup Edamame Beans (unsalted, shelled)
  2. 2 Ears of Corn on the Cob (grilled, kernels cut down from husk)
  3. 1 Shallot (sliced & grilled)
  4. 1/2 Red Bell Pepper (small dice)
  5. 1 TBSP Fresh Cilantro
  6. 1 TBSP Fresh Parsley
  7. 1 TBSP Extra Virgin Olive Oil
  8. Fresh Lemon Juice (light squeeze- to taste)
  9. Salt & Pepper (to taste)
  10. 3-4 Slices of Bacon (optional)
GRILLED CHICKEN
  1. 4-6 Slices of Thin Sliced Chicken Breasts
  2. Kosher Salt & Coarse Ground Black Pepper (to taste)
  3. Nonstick Cooking Spray
SUCCOTASH SALAD
  1. Preheat a nonstick grill pan or propane/charcoal grill until just about smoking hot for best grill marks.
  2. *THIS STEP IS OPTIONAL* In a small saute pan, fry 3-4 slices of Bacon until crisp and remove onto a paper towel lined plate. Once cooled, chop into smaller bits. Reserve any residual pan renderings for dressing.
  3. Coat Corn with Extra Virgin Olive Oil and add onto hot grill, turning every few minutes until marked on all sides. Remove from heat and (carefully, without burning your fingertips!) cut the kernels from the cob. Do the same with the sliced Shallots and once marked and removed from the grill- cut into small dices.
  4. Chop herbs and dice Red Bell Peppers. Add to a mixing bowl with the Edamame, Grilled Corn, & Shallots.
  5. Add salt, pepper, a squeeze of fresh Lemon juice, 1 TBSP of EVOO, and a light drizzle of the leftover fat renderings from the Bacon. Toss together well and taste for seasoning.
GRILLED CHICKEN
  1. Clean Chicken and season with salt & pepper on both sides. Spray the hot grill with nonstick cooking spray and add the Chicken. After the first 2-3 minutes, turn Chicken on a slight angle for the "diamond" shaped grill marks. After another 2-3 minutes, flip the chicken over and do the same on both sides (see notes*)
Notes
  1. If you prefer not to use bacon in the dish, feel free to eliminate that step and go straight to grilling the corn.
  2. *A propane/charcoal grill will hold a higher temperature than a grill pan. Please adjust timing as necessary depending on the heat source and thickness of the Chicken breasts.
saristotle https://saristotle.com/

3,443 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *