Delicious Chicken & Corn Salad on the Grill

1. Slice the Chicken:

• Prepare the Chicken: Take 4 small skinless chicken breasts and place them on a cutting board.
• Cut: Using a sharp knife, carefully cut each breast in half lengthways. You should now have a total of 8 chicken strips.

2. Marinate:

• Mix Ingredients: In a medium-sized mixing bowl, combine:
  • 2 crushed garlic cloves (press with a knife or use a garlic press).
  • 1 tablespoon paprika (this adds flavor and color).
  • Juice of 1 lemon (cut the lemon in half and squeeze out the juice, avoiding seeds).
  • 1 tablespoon olive oil (helps the marinade stick and adds richness).
• Season: Add a pinch of salt and pepper to taste.
• Add Chicken: Place the chicken strips into the bowl and toss them until they’re well coated in the marinade.
• Rest: Cover the bowl with plastic wrap or a lid and let the chicken marinate for at least 15 minutes at room temperature (or up to 1 hour in the fridge for more flavor).

3. Cook the Chicken:

• Heat the Pan: Place a griddle pan on the stove over medium-high heat. Allow it to get hot for about 2-3 minutes.
• Add Oil: Pour in half of the remaining olive oil (about 1 tablespoon) and let it heat for another minute.
• Cook Chicken: Carefully place the marinated chicken strips in the hot pan. Cook for about 3-4 minutes on one side until golden brown.
• Flip: Use tongs to flip the chicken strips and cook for another 3-4 minutes on the other side until they are cooked through (the internal temperature should reach 75°C or 165°F). Remove the chicken from the pan and set aside.

4. Grill the Corn:

• Prepare Corn: While the chicken is cooking, take 2 corn cobs and remove the husks.
• Brush with Oil: Brush the corn with the remaining olive oil to help it char.
• Grill Corn: Place the corn cobs on the same griddle pan. Cook for about 5 minutes, turning occasionally until they’re lightly charred and tender.
• Cut Kernels: Once cooked, carefully remove the corn from the pan. Let it cool slightly, then use a sharp knife to cut the kernels off the cobs.

5. Assemble the Salad:

• Mix Salad Base: In a large bowl, combine:
  • 4 quartered Little Gem lettuces (cut lengthwise).
  • ½ cucumber, diced (cut into small cubes for crunch).
• Add Toppings: Top the lettuce and cucumber with the grilled corn kernels and the cooked chicken strips.
• Dress the Salad: Drizzle your choice of dressing (like vinaigrette or a light olive oil dressing) over the salad.
• Serve: Toss gently to combine all ingredients and serve immediately. Enjoy your delicious, healthy salad!