In honor of eating healthfully, cleanly, and deliciously, I decided to try a new recipe from this book, So Easy by nutritionist Ellie Krieger (also a minor Food Network celeb). With the help of my sous chef and photo stylist Diana, it came out great. For the first time in recent memory, I managed to not overcook the chicken (a trait inherited from sweet Cathy, thanks Mom 🙂 ), and the accompanying warm salad is like summer on a plate.
Behold, my poorly-lit iphone photos capturing the magic:
Chicken with Warm Tomato Corn Salad
Adapted from So Easy by Ellie Krieger
So, here’s what I did.
1. First, I marinated two chicken breasts (recipe didn’t say to do this–but, with my propensity for charring a marinade helped to prevent overcooking and adds flavor).
2. Then, I sliced the breasts to make four thinner breast halves and cooked them in a pan with some olive oil. Saute 3 min on each side, no more. This requires immense self-control for all of us with an intense salmonella phobia but trust me they will be done. Take the chicken out of the pan and set aside.
3. In the same pan, add a touch more oil and then saute three chopped scallions for 1 min, then add a garlic clove and saute for another minute.
4. Add one pint of grape tomatoes (halved) and the kernels of three fresh corn cobs (cut off the cob of course). Saute for approx. 3 minutes.
5. Add a couple of tablespoons of chopped fresh cilantro, take it off the heat, and squeeze half of a lime over the mixture.
6. Then, put one piece of chicken on the plate, top with your warm salad mixture, and put a couple of slices of avocado on top.