The success of this salad depends on the freshness of the vegetable/sweetness of the corn, as well as the moistness of the chicken. Serve the salad room temperature or chilled. If chilled, first taste and adjust acid and seasoning, which will seem more intense when the salad was warm or room temperature. Recipe by Lynne Char Bennett. Serves 2.
Ingredients
2 large ears corn
8 ounces snap peas, stringless preferred
1/2 cup finely diced red onion
6 ounces poached chicken, diced (see Note)
1/2 large red bell pepper, finely diced, about 1/3 to 1/2 cup
1/2 teaspoon garam masala (check the spice aisle or ask your grocer)
1/4 cup extra virgin olive oil
1 to 2 tablespoons rice vinegar, to taste
Kosher salt and freshly ground pepper to taste
Lemon juice, if needed (optional)
Directions
Shuck corn and remove silks. Loosely wrap ears in paper towels and microwave on high until barely cooked (kernels should be almost too hot to touch but still quite firm), about 3 minutes; rotate ears about halfway through for more even cooking.
The corn will continue to cook as it cools; if needed, rinse in cold water to stop the carryover cooking.
Cut off and separate the kernels (there should be about 1-1 1/2cups); set aside in a large bowl. Use a spoon to scrape cobs; catch corn scrapings in a small bowl and reserve.
Cut snap peas diagonally into 1/4-to 3/8- inch slices (if not stringless, first pull off the strings) and place in a microwave-safe bowl. Microwave on high about 20-30 seconds, stirring once or until sliced snap peas have warmed enough to lose some rawness but still remain very crisp. Add to the corn along with the onion, chicken and the red bell pepper (reserve 1-2 tablespoons red bell pepper to garnish).
In a small skillet over low heat, toast garam masala just until it becomes aromatic, about 15 seconds. Add oil and vinegar, whisking to combine; stir in reserved corn scrapings. Season with salt and pepper to taste.
Add vinaigrette to the salad, folding to combine. Taste and, if needed, balance with more vinegar or lemon juice, depending on the sweetness of the corn scrapings. Garnish with reserved red bell pepper.
Note: If the chicken seems a little dry, warm it in some of the reduced chicken broth before adding it to the salad.
Per serving: 602 calories, 32 g protein, 41 g carbohydrate, 36 g fat (6 g saturated), 64 mg cholesterol, 81 mg sodium, 8 g fiber.
