Grilled Chicken Adobo with Charred Corn Salad

Name: Grilled Chicken Adobo with Charred Corn Salad
Yield: 4
Cuisine: American
Ingredients: 4 - ears sweet corn, husked and cleaned; 1 small red bell pepper; 6 tablespoon(s) extra virgin olive oil (divided use); 3 clove(s) garlic, minced (divided use); 1 teaspoon(s) lime zest; 1 - finely chopped chipotle pepper (from 7 oz. can of chipotle peppers in adobo sauce); 3/4 teaspoon(s) salt, plus additional to taste (divided use); 1/2 teaspoon(s) coarse ground black pepper, plus additional to taste (divided use); 4 - boneless, skinless chicken breast halves (about 5 ounces each); 1 tablespoon(s) adobo sauce (from can of chipotle peppers above); 1 tablespoon(s) fresh lime juice; 2 tablespoon(s) dry white wine; 1-1/4 cup(s) frozen, fully cooked, shelled edamame; thawed; 1/4 cup(s) finely chopped red onion; 1 - avocado, pitted and chopped tablespoons finely chopped; 2 tablespoon(s) finely chopped cilantro, plus additional for garnish

"This recipe compliments of contest winner Julie B. of Crete, IL...."

INGREDIENTS

•

ears sweet corn, husked and cleaned

•

red bell pepper

•

extra virgin olive oil (divided use)

•

garlic, minced (divided use)

•

lime zest

•

finely chopped chipotle pepper (from 7 oz. can of chipotle peppers in adobo sauce)

•

salt, plus additional to taste (divided use)

•

coarse ground black pepper, plus additional to taste (divided use)

•

boneless, skinless chicken breast halves (about 5 ounces each)

•

adobo sauce (from can of chipotle peppers above)

•

fresh lime juice

•

dry white wine

•

frozen, fully cooked, shelled edamame; thawed

•

finely chopped red onion

•

avocado, pitted and chopped tablespoons finely chopped

•

finely chopped cilantro, plus additional for garnish

Go To Recipe

review

►