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ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE
from "Everyday Food® magazine"

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4

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INGREDIENTS (CLICK TO BUY)

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)


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PREPARATION

1. 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.
2. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
3. 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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Boneless Skinless Chicken Breast Cutlets, Grade A - $4.79/lb
 5-6 pieces per pack, Grade A
 
  Yellow Corn - $0.99/ea Save! 4 for $3.00
 Farm Fresh, ear
 
  Lemons - $0.89/ea Save! 4 for $3.00
 Farm Fresh, Med
 
  Arugula - $1.99/ea
 Farm Fresh
 
  Beefsteak Tomatoes, Large - $2.99/lb
 Farm Fresh, Lg
 
You May Already Have
  Bertolli Classico Olive Oil - $11.99/ea
 25.5oz
 
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
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