Spiced Chicken, Corn, and Watermelon Salad
Spiced Chicken, Corn, and Watermelon Salad takes roughly 45 minutes from beginning to end. This recipe serves 4 and costs $2.58 per serving. This main course has 305 calories, 31g of protein, and 7g of fat per serving. This recipe from Slender Kitchen requires ears corn, kale, chile powder, and red onion. This recipe is liked by 38 foodies and cooks. Summer will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Try Watermelon & Goat Cheese Salad with Spiced Nuts, Watermelon Basil Salad with Feta & Corn, and Heirloom Tomato & Watermelon Salad with Corn Vinaigrette for similar recipes.
Servings: 4
Ingredients:
1/2 cup balsamic vinegar
1/4 tsp. black pepper
1/4 tsp. chile powder
1/4 cup cilantro
Pinch of cinnamon
2 tsp. cooking oil
1 cup cucumber, chopped
1/2 tsp. cumin
2 ears corn, cut off the cob
6 cups baby kale or Romaine
1/4 tsp. kosher salt
1/4 cup green onions or red onion, chopped
Salt and pepper
1 lb. boneless, skinless chicken breast
1/2 tsp. smoked paprika
1 cup tomato, chopped
2 cups watermelon, chopped
Equipment:
stove
frying pan
Cooking instruction summary:
Bring the balsamic vinegar to a simmer on the stove and let reduce for 15-20 minutes until it is nice and thick. This will serve as the dressing.Meanwhile combine the paprika, cumin, chile powder, salt, pepper, and cinnamon. Rub onto the chicken on both sides.Heat a skillet over medium high heat. Add the oil. Once hot, add the chicken and cook for 4-5 minutes on each side until seared and cooked through. Set aside.Add the corn to the same skillet in one layer. Let cook for about 1 minute until beginning to brown and toss. Cook for another 1-2 minutes until browned and just tender.Toss together all the remaining ingredients. Top with corn, chicken, and balsamic glaze.
Step by step:
1. Bring the balsamic vinegar to a simmer on the stove and let reduce for 15-20 minutes until it is nice and thick. This will serve as the dressing.Meanwhile combine the paprika, cumin, chile powder, salt, pepper, and cinnamon. Rub onto the chicken on both sides.
2. Heat a skillet over medium high heat.
3. Add the oil. Once hot, add the chicken and cook for 4-5 minutes on each side until seared and cooked through. Set aside.
4. Add the corn to the same skillet in one layer.
5. Let cook for about 1 minute until beginning to brown and toss. Cook for another 1-2 minutes until browned and just tender.Toss together all the remaining ingredients. Top with corn, chicken, and balsamic glaze.
Nutrition Information:
covered percent of daily need
