Cilantro-Lime Chicken & Grilled Corn Salad
Grilled Corn Salad
For the Grilled Corn Salad
5 ears fresh local corn husked with silks removed *
1 1/2 tbs Filippo Berio extra virgin olive oil *
2 tsp kosher salt
1 tsp Club House black pepper
1 pint halved cherry tomatoes about 2 cups
2 cups packed arugula
1 medium avocado peeled, pitted, and diced
1 small red bell pepper cored and finely chopped *
4 green onions finely chopped *
1/4 cup chopped fresh cilantro
For the Dressing:
1/4 cup fresh lime juice from about 2 limes
2 tbsp. Filippo Berio extra virgin olive oil
1 tbsp. Western Family honey*
1 tsp Club House paprika *
3/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp Club House onion powder *
Instructions
Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, until ears are lightly browned. Remove from the grill and let cool.
Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
*In Flyer August 8-14, 2021
Recipe and Photo Credit: Well Plated
Cilantro-Lime Chicken
Ingredients
4 tbsp. Filippo Berio extra-virgin olive oil, divided *
Juice of 2 limes
1/4 c. freshly chopped cilantro
4 cloves garlic, minced
1/2 tsp cumin *
Pinch crushed red pepper flakes
4 bone-in, skin-on chicken thighs or drums sticks*
Kosher salt
Freshly ground black pepper
Cooked white rice, for serving
Instructions
Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.
Serve over rice drizzled with pan drippings.
*In Flyer August 8-14, 2021
Recipe and photo credit: Delish