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Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast

Sweet corn, bitter arugula, and salty Pecorino -- Michael Chiarello's simple combination is wonderfully satisfying.

Adapted from The Tra Vigne Cookbook by Michael Chiarello with Penelope Wisner from Reader's Digest | August 2009

Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast

Ingredients

  • 2 bone-in whole chicken breasts, halved
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 cups fresh corn kernels (about 3 ears)
  • 3 cups packed arugula
  • 1 1/2 tsp. coarsely chopped fresh oregano
  • About 1/2 cup Whole Citrus Vinaigrette
  • 1 1/2 oz. Pecorino cheese

    How to make it 


  • 1

    Prepare grill and let burn down to medium-hot coals. Brush chicken breasts on both sides with olive oil; season well with salt and pepper. Grill over coals, skin side down, until well browned, about 2 minutes. Move to edge of grill, away from direct heat; cover grill loosely and cook, turning once or twice, until opaque throughout, about 20 minutes.

  • 2

    While chicken is cooking, make salad. Combine corn kernels, arugula, and oregano in a bowl. Add vinaigrette, toss, and season with salt and pepper. With vegetable peeler, shave cheese onto salad. Toss lightly.

  • 3

    To serve, arrange chicken on plates and pile salad alongside.

Adapted from The Tra Vigne Cookbook by Michael Chiarello with Penelope Wisner (Chronicle Books)

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