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Artichoke, Chicken and Corn Grain Salad

Artichoke, Chicken and Corn Grain Salad
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Prep Time: 10 min Serves: 3
Cooking Time: 40 min Yield: 3 salads
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This salad bursts with sweet corn and artichokes, which pair perfectly with a tangy lemon dressing. While this recipe requires baking chicken breast, feel free to use precooked chicken to cut down on time.



1. For the chicken breast: Pre-heat oven to 320F.
2. Wrap chicken breast in parchment paper and place in a baking dish.
3. Bake the chicken breast for 30 minutes. (Check for doneness. You may need an additional 10 minutes if the breast is very thick.)
4. Steam or boil corn on the cob for 3-5 minutes then remove and let cool.
5. Slice the kernels off the corncob and place into a bowl with the artichokes.
6. When the chicken is cooked, slice into small chunks.
7. Add the chicken to the artichokes and corn, and mix.
8. Arrange salad greens on plates, top with the chicken mixture.
9. Place the juice from the lemon, ¼ Cup olive oil, minced onion, salt and pepper in a bowl and mix well to make the dressing.
10. Pour dressing over the salads.

PC: Susan Marque


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