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:

Quickview
305k Calories
31g Protein
7g Total Fat
31g Carbs
62% Health Score
Limit These
Calories
305k
15%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
31g
11%

  Sugar
14g
16%

Cholesterol
72mg
24%

Sodium
530mg
23%

Get Enough Of These
Protein
31g
62%

Vitamin K
719µg
685%

Vitamin A
11169IU
223%

Vitamin C
138mg
168%

Copper
1mg
83%

Vitamin B3
14mg
70%

Vitamin B6
1mg
63%

Selenium
37µg
54%

Manganese
0.95mg
47%

Phosphorus
407mg
41%

Potassium
1324mg
38%

Magnesium
116mg
29%

Vitamin B5
2mg
23%

Vitamin B1
0.31mg
21%

Calcium
187mg
19%

Vitamin B2
0.31mg
18%

Folate
69µg
17%

Iron
3mg
17%

Zinc
1mg
11%

Fiber
2g
9%

Vitamin E
1mg
7%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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