¼cup olive oil
Juice of 1 lemon
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2 cloves garlic, minced
2 tablespoons chopped fresh oregano
Kosher salt and ground black pepper
1 1/3 pounds boneless, skinless chicken breasts, cut into thin strips
2 large red bell peppers, cored and cut into ½-inch strips
2 ears corn, husked
2 heads Boston lettuce, roughly chopped
½small red onion, diced
2 tablespoons finely chopped fresh mint
½ cup crumbled feta cheese
Heat a grill to high.
In a large bowl, combine the olive oil, lemon juice, garlic, oregano, ½ teaspoon salt and a generous amount of pepper. Whisk well. Transfer 2 tablespoons of the dressing to a medium bowl. Add the chicken to the smaller bowl, toss well to coat, then set aside.
Place the bell peppers in the larger bowl and toss to coat with the remaining dressing, then transfer the peppers to a plate. Roll the ears of corn in the dressing, then set them on the plate with the peppers.
Set the peppers and corn on the grill. Lower the heat to medium and cook, turning often, until lightly seared and the peppers just start to turn tender, about 3-6 minutes. Return to the plate and set aside. Add the chicken to the grill and cook for 4 minutes per side. Transfer to the plate with the vegetables.
Add the lettuce to the large bowl and use your hands to toss it with the dressing, carefully coating each leaf with the vinaigrette. Divide the greens between 4 serving plates, then top each with some of the peppers and chicken. Divide the red onion and mint between the plates.
Stand each ear of corn on its wide end then cut off the kernels by sawing a knife carefully down the sides. Divide the kernels between the salads, then top with feta cheese. Serve immediately.
Nutrition values per serving: 430 calories, 21 g fat (5 g saturated), 20 g carbohydrates, 4 g fiber, 8 g sugar, 42 g protein, 105 mg cholesterol, 560 mg sodium.
J.M. Hirsch, The Associated Press