This Hanukkah recipe for dessert makes a rich, delicious cake with apples and cinnamon. It’s a family favorite, and best of all, it’s not packaged!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 2 ears corn, husked
- 1 bunch fresh asparagus, trimmed
- ¼ cup olive oil, divided
- 4 teaspoons white wine vinegar
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground paprika
- 2 large tomatoes, chopped
- 8 cups torn romaine lettuce
- 1 green onion, sliced
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
- Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
- Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
- Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
- Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 7 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 137 mg |
| Sugars | 7 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
As stated in the description, this is a recipe from Canadian Living magazine (July 2011 issue). The only change from the magazine version is that the submitter here uses 4 chicken breasts instead of 2. This recipe makes HUGE dinner-size salads, so I’d recommend using the original recipe’s 2 breasts instead of 4. Two breasts provide an adequate 3-4oz of chicken per salad when using standard sized 6-8oz breasts. I really enjoyed this salad and would make it again. There’s not a ton of dressing, however once everything is tossed together and the juices from the veggies combine, it’s perfect! I did have to add a sprinkle of salt, so next time I’d salt the corn and asparagus before grilling. The chicken was more than done after 10 mins. A perfect meal for a hot summer day.