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Gallery Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil, plus more for grates 1 pound chicken cutlets Coarse salt and ground pepper 4 ears corn, husks and silks removed 2 tablespoons fresh lemon juice 1 pound arugula (about 3 bunches), thick stems removed 2 large tomatoes, sliced into wedges 1/2 cup crumbled Gorgonzola (2 ounces)

Gallery Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil, plus more for grates 1 pound chicken cutlets Coarse salt and ground pepper 4 ears corn, husks and silks removed 2 tablespoons fresh lemon juice 1 pound arugula (about 3 bunches), thick stems removed 2 large tomatoes, sliced into wedges 1/2 cup crumbled Gorgonzola (2 ounces)

Directions

Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.

Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.

In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Reviews (6)

 Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        3    3 star values:        5    2 star values:        5    1 star values:        0

Reviews (6)

Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        3    3 star values:        5    2 star values:        5    1 star values:        0

Add Rating & Review

18 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 5 1 star values: 0

18 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 5 1 star values: 0

18 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 5 1 star values: 0

  • 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: Unrated       08/15/2010   I did end up making this, and it was amazing! So flavorful! I agree that using peak vegetables really takes it to the next level (and definitely grill the corn). It was really simple to make too. Everyone raved! I will certainly be adding this to my regular rotation. Martha Stewart is my hero :-)  

Martha Stewart Member     Rating: Unrated       08/14/2010   I haven't tried this exact recipe, but hundreds like it. Personally, I would definitely grill the corn, for added flavor and add fresh, chopped herbs, like thyme or basil. The cheese will add a lot of flavor and peak of the season vegetables have special flavors of their own that you don't want to cover up with a thick salad dressing.  

Martha Stewart Member     Rating: Unrated       08/13/2010   I think they left out the part about grilling the corn. Remove the silks but keep the husks on, then grill the corn for about ten minutes on medium-high. Has anyone tried this recipe yet? There's so little seasoning, it sounds like it might be bland. I was going to make it tonight but now having second thoughts.  

Martha Stewart Member     Rating: Unrated       08/19/2009   Is the corn uncooked?  

Martha Stewart Member     Rating: Unrated       08/18/2009   I would recommend the gorgonzola...a little milder than blue, but in the same family.  

Martha Stewart Member     Rating: Unrated       08/18/2009   Blue cheese or gorgonzola? :)

    Martha Stewart Member

    Rating: Unrated 08/15/2010

I did end up making this, and it was amazing! So flavorful! I agree that using peak vegetables really takes it to the next level (and definitely grill the corn). It was really simple to make too. Everyone raved! I will certainly be adding this to my regular rotation. Martha Stewart is my hero :-)

Rating: Unrated

Rating: Unrated 08/14/2010

I haven’t tried this exact recipe, but hundreds like it. Personally, I would definitely grill the corn, for added flavor and add fresh, chopped herbs, like thyme or basil. The cheese will add a lot of flavor and peak of the season vegetables have special flavors of their own that you don’t want to cover up with a thick salad dressing.

Rating: Unrated 08/13/2010

I think they left out the part about grilling the corn. Remove the silks but keep the husks on, then grill the corn for about ten minutes on medium-high. Has anyone tried this recipe yet? There’s so little seasoning, it sounds like it might be bland. I was going to make it tonight but now having second thoughts.

Rating: Unrated 08/19/2009

Is the corn uncooked?

Rating: Unrated 08/18/2009

I would recommend the gorgonzola…a little milder than blue, but in the same family.

Blue cheese or gorgonzola? :)

All Reviews for Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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