simple grilled chicken topped with grill red onion corn avocado salsa & fresh herb blue cheese dressing over smashed baby red potatoes

chicken im i am pretty obsessed with corn during the summer, i use it at least 3 times a week in salsa, sauteed as a side or just  grilled on the cob.  this recipe has a lot going on but the combination is pretty ridiculous.  i try to stay away from a lot of carbs during the week, so i switch things up and just put the grilled chicken, salsa & dressing over a salad.  doing this allows you to prep everything ahead of time if you have a busy day.

serves 4

for chicken:
1 lb boneless skinless chicken breasts
olive oil
salt & pepper to taste

. preheat oven to 350 degrees
. season chicken with salt & pepper and brush both sides with olive oil
. in a grill pan or saute pan cook chicken on each side so there is a nice light crust or grill marks
. cover baking sheet with foil & place chicken on baking sheet
. place in the oven and cook until the internal temp of chicken is 165*

* you can cook the chicken any way you’d like, i use this method the most so i can do it year round.  i love grilled chicken on an ACTUAL grill and as long as i have my trusty meat thermometer, it turns out great.

for salsa:
2 ears of white corn, cut off the cob
1/4 red pepper, diced
3 scallions, thinly sliced
1/2 large red onion, sliced into 1/2 inch rings (should be 4 rings)
1 avocado, chopped
about 1 teaspoon olive oil
salt & pepper to taste

. heat medium saute pan over medium high heat & with non-stick cooking spray
. cook corn for about 2 minutes, stirring frequently
. remove from heat & cool
. brush red onion rings with olive oil & cook on the grill or in grill pan over medium high heat just until each side has grill marks
. remove from heat & let cool then chop
. combine all veggies in a bowl, LIGHTLY coat salsa with olive oil… just so it gives the salsa a nice shine
. salt & pepper to taste

for dressing:
1/4 cup mayo
1/4 plain greek yogurt
2 tablespoons – 1/4 cup 1% milk
1/3 blue cheese crumbles *
1/2 cup fresh cilantro leaves
1/3 cup fresh dill sprigs
6 large basil leaves
1 medium sized garlic clove
salt & pepper to taste

. in blender or food processor combine all ingredients until smooth

if you are a blue cheese lover, add additional blue cheese crumbles after dressing is blended

for potatoes:
1 1/2 lbs baby red potatoes
1/4 cup peanut oil
1 tablespoon bacon fat (optional, just add an additional tablespoon on peanut oil)
salt & pepper to taste

. boil potatoes until fork tender & drain
. using a large spatula GENTLY “smash” potatoes until they are about 1/2 inch thick *
. heat oil & bacon fat in a large saute pan over medium high heat
. add potatoes and cook on each side until crispy, this should only take a few minutes because the potatoes are cooked and still hot
. drain in paper towels

meal assembly
. layer the following from bottom to top: potatoes, sliced chicken, salsa & dressing

note:  i added a sprinkle of bacon to top this dish off the next time i made it… its a great addition

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