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Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking

6 medium beets
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup plain 2% Greek-style yogurt
1/4 cup Sriracha (hot chile sause, such as Huy Fong)
3 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup white wine vinegar
1 tablespoon honey
1 shallot, minced
6 ears shucked corn
6 cups packed fresh spinach
4 ounces goat cheese, cut into 6 slices
6 tablespoons chopped toasted pecans

Leave root and 1-inch stem on beets; scrub with a brush.  Place beets in a saucepan and cover with water. Bring to a boil.  Reduce heat and simmer 1 hour or until tender.  Drain and cool beets slightly.  Trim off beet roots and stems, rub off skins, and chop.

While beets cook, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a small heavy skillet.  Combine yogurt and Sriracha in a heavy-duty zip-top plastic bag.  Add chicken to bag and seal.  Marinate in refrigerator 30 minutes, turning occasionally.  Remove chicken from bag; discard marinade.

Preheat grill to medium-high heat.

Combine 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and next 3 ingredients (through shallot) in a small bowl; stir with a whisk.

Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.

Brush remaining 1 tablespoon oil over corn; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally.  Cool.  Cut kernels from ears of corn.

Place 1 cup spinach on each of 6 plates; top each serving with 3 ounces chicken, 1/3 cup beets, 1/3 cup corn, 1 cheese slice, and 1 tablespoon pecans.  Drizzle 1 tablespoon dressing over each salad.

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