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

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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