Well my photo of last night’s dinner caused quite a stir on Facebook and now several people have asked me for the recipe, so I feel terrible about telling you there really was no recipe. As with much of the everyday cooking I do, I was just making do with whatever I had in the fridge and/or growing in my garden!
I am, however, more than happy to share with you the ingredients for this quick and healthy meal so that you can create your version at home. Starting with my very special seasonings I chose. Both are available online, or if you are fortunate to live near either a Penzey’s or a Savory Spice Shop, then you can just pick either one up there:
If you are looking for a substitute for the Peruvian Chile Lime Seasoning, you may substitute any kind of “Southwestern” style spice blend or in a pinch, make your own. For the corn, I like the smokiness of the Chipotle seasoning but you can always substitute regular chile powder or even smoked Spanish paprika.
Otherwise, the ingredients are very straightforward and the entire meal comes together in under thirty minutes, making it perfect for a light & quick summer meal. I will say that if I make this again, I will definitely add diced avocadoes to the salad.
So set aside your measuring cups and spoons and go with your instinct on this one!
Peruvian Chile Lime Grilled Chicken with a Grilled Chipotle Corn, Tomato and Arugula Salad
1 ½ # boneless, skinless chicken breasts (about three medium)
Peruvian Chile Lime Seasoning Blend
Salt (if needed)
3 ears fresh corn, shucked
Coarse Kosher salt and pepper
Bunch of fresh arugula, cleaned
Grape or cherry tomatoes, halved or quartered
1 ripe but still firm avocado, pitted and diced (optional)
Fresh basil (or cilantro), chopped
Rinse chicken breasts and pat dry. Rub with a little olive oil then sprinkle with the chile seasoning (I probably used about 1 TBS of seasoning for three breasts). Sprinkle with a little additional salt if desired and set aside.
Rub corn with olive oil then sprinkle with salt and pepper. Sprinkle with a little bit of the chipotle powder.
Heat a gas or charcoal grill to medium. Place chicken breasts on grill; cover and cook for about 5 minutes. Then turn and continue to cook until firm to the touch (about 6-10 minutes more depending on size of the breasts and temperature of the grill). Remove to a plate and tent with foil.
Place corn directly on grill and cook, turning frequently, until lightly charred on all sides, about 5 minutes. Remove from grill and let sit at room temperature for a few minutes to cool off.
Using a sharp knife, cut kernels away from corn. Place arugula on serving places. Top with corn kernels, tomatoes, avocadoes (if using), a sprinkle of either fresh basil or fresh cilantro, a slight pinch of salt and some ground pepper. Slice chicken and arrange on plate, drizzling any accumulated juices over the top.
Squirt some lime juice over both the salad and the chicken, and then give the salad a little drizzle of olive oil just before serving.