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

I have a couple more arugula summer salads to share. I eat arugula on a daily basis! 🙂 Loaded with toppings, this salad was hearty and delicious. I didn’t grill the corn but may next time. When fresh corn is really sweet, I prefer to eat it raw.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used boneless, skinless chicken thighs and modified the proportions. I also dressed the salad with my favorite Mustard Vinaigrette.

Yield: Serves 4 to 6

• olive oil, for grates
• 1 pound boneless, skinless chicken thighs (about 3 to 4) or chicken cutlets
• coarse salt and freshly ground black pepper
• 4 ears corn, husks and silks removed
• 12 oz to 1 pound arugula or wild arugula, about 3 bunches, thick stems removed
• 2 large tomatoes, sliced into wedges
• 1/2 cup (2 oz) crumbled Stilton or Gorgonzola (I used Trader Joe’s Cave Aged Blue Cheese)
• 2 T fresh lemon juice, for dressing
• 2 T olive oil, for dressing

1. Heat grill to high; clean and lightly oil hot grates.
2. Season chicken with salt and pepper.
3. Grill until opaque throughout. Let rest 5 minutes; cut into strips. (Grill corn at this point, if desired.)
4. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
5. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Alternatively, prepare this Mustard Vinaigrette.
6. Add arugula, tomato wedges, crumbled cheese, sliced chicken, and corn. Toss to combine. Serve immediately.