Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese
INGREDIENTS
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn,
2 tablespoons fresh lemon juice
1 pound arugula
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola
DIRECTIONS
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. Grill and cut corn
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.