- Prep time 15 minutes
- Total time 1 hour & 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Maple Miso Chicken:
Cobb Salad:
Method
Maple & Miso Chicken In bowl, whisk together lime zest and juice, maple syrup, oil, miso and garlic. Add chicken; toss to coat. Let marinate in refrigerator for at least 1 hour (or up to 4 hours). Toward the end of marinating time, preheat barbecue to medium heat (about 350°F); grease grill.
Place chicken on grill and cook, turning halfway through grilling time, until internal temperature reaches 165°F and meat is no longer pink inside, about 16 minutes. Transfer chicken to plate; tent loosely with foil (do not turn off grill). Let stand for 10 minutes.
Cobb Salad Meanwhile, place corncobs on grill and cook, turning every 2 to 3 minutes, until kernels are cooked and cobs are grill-marked, 8 to 12 minutes.
Using sharp knife, slice chicken. Working one at a time, hold corncobs with pointed side up; carefully cut kernels from cob, keeping knife as close to cob as possible.
On large serving platter, spread lettuce, chicken, corn, avocado, tomatoes, bacon, eggs and red onion. Drizzle with Dijon & Soy Vinaigrette.
Dijon & Soy Vinaigrette In bowl, whisk 1/3 cup mayonnaise, 1 tbsp each Dijon mustard, maple syrup and cider vinegar, and 2 tsp soy sauce until combined. Makes about 2/3 cup.
Nutritional facts Per serving: about
- Iron 3.1 mg
- Fibre 6 g
- Sodium 775 mg
- Sugars 8 g
- Protein 32 g
- Calories 520
- Total fat 33 g
- Cholesterol 260 mg
- Saturated fat 7 g
- Total carbohydrate 24 g
