Juicy barbecue chicken, fresh summer corn, and cherry tomatoes are the stars of this satisfying warm weather salad. A tangy cilantro-lime dressing adds a pleasing punch.
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What You Get
BBQ marinated chicken breast
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Remove the chicken from the packaging and place it on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake until the chicken is no longer pink at the center, 30 to 35 minutes. Transfer the chicken to a plate to rest for 5 minutes. Separate the meat from the bone, and slice the chicken across the grain.
Meanwhile, trim away the base from the little gems and separate the leaves. Rinse to remove any grit and shake or pat dry. Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Cut the cherry tomatoes in half. Slice a handful of scallions, reserving the rest for another use. Trim and slice the radishes.
In a large bowl, combine the little gems with half of the dressing, tossing to coat. Season with salt and pepper. Divide the greens between plates and top with slices of chicken. Scatter the cherry tomatoes, corn kernels, and radishes over the top. Sprinkle with scallions and serve.