Grilled Chicken and Charred Corn Salad

Ingredients and Weight:

• Boneless, skinless chicken breasts (8): 1.2 pounds (544 grams)
• Fresh corn on the cob (6): 1.5 pounds (680 grams)
• Red bell pepper (1): 8 ounces (226 grams)
• Yellow bell pepper (1): 8 ounces (226 grams)
• Onion (1): 8 ounces (226 grams)
• Jalapeño pepper (1, optional): 2 ounces (56 grams)
• Olive oil: 1/4 cup (60 milliliters)
• Lime juice: 1/4 cup (60 milliliters)
• Cilantro (1/2 cup): 2 ounces (56 grams)
• Cotija cheese (1/2 cup): 4 ounces (113 grams)
• Salt and freshly ground black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat a grill or grill pan to medium-high heat.
2. Cut the chicken breasts in half crosswise to create 16 pieces. Season with salt and pepper.
3. Remove the husks and silks from the corn. Brush with olive oil and season with salt and pepper. Grill the corn for 10-12 minutes, rotating occasionally.
4. Slice the bell peppers and onion into 1-inch pieces. Brush with olive oil and season with salt and pepper. Grill for 5-7 minutes, or until tender.
5. If using, seed and mince the jalapeño pepper.
6. In a large bowl, combine the grilled chicken, corn, bell peppers, onion, jalapeño (if using), cilantro, and cotija cheese.
7. Drizzle with the olive oil and lime juice. Toss to combine.
8. Season with salt and black pepper to taste.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 350
• Fat: 10 grams
• Saturated fat: 3 grams
• Cholesterol: 90 milligrams
• Sodium: 380 milligrams
• Carbohydrates: 35 grams
• Fiber: 5 grams
• Protein: 30 grams

Dish Characteristics:

• Colorful and visually appealing
• Grilled flavors infuse every ingredient
• Fresh and vibrant
• Tex-Mex inspired with a hint of spice
• Suitable for a variety of occasions

User Comments:

• "This salad was a hit at our summer cookout! The charred corn and bell peppers added a delicious smoky flavor."
• "I love the combination of grilled chicken and corn. It's a refreshing and filling meal."
• "The lime juice and cilantro really brighten up the flavors. It's the perfect salad for a hot summer day."
• "I made this salad for my family and they all loved it. Even my picky kids ate it with no complaints."
• "The only thing I would change is to add a bit more jalapeño for a little extra spice."

Special Precautions and Tips:

• If you don't have a grill, you can roast the corn and vegetables in a preheated oven at 400°F (200°C) for 15-20 minutes.
• If you're using wooden skewers for the chicken, soak them in water for at least 30 minutes before grilling to prevent burning.
• Let the salad rest for 10-15 minutes before serving to allow the flavors to blend.