Name: Charred Corn Persimmon Salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 2 Tbsp Extra-virgin olive oil; 1/2 Tbsp Champagne vinegar; 1 clove Garlic (grated); 1/4 tsp Fresh cilantro; 1/4 tsp Fresh basil; 1/4 tsp Dijon mustard; 6 oz Chicken breast boneless skinless; 1 tbsp Extra-virgin olive oil; 1/2 ear Corn; 4 cups Romaine lettuce (chopped); 1 Persimmon (cut in half and sliced, may not need it all depending on size); 8 Grape tomatoes (halved); 1 tbsp Feta cheese (small crumbles); 2 slices Crusty bread

Charred Corn Persimmon Salad

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Prep Time: 20

Cook Time: 15

Servings: servings

Calories: 456kcal

Ingredients

Dressing

2 Tbsp Extra-virgin olive oil
1/2 Tbsp Champagne vinegar
1 clove Garlic grated
1/4 tsp Fresh cilantro
1/4 tsp Fresh basil
1/4 tsp Dijon mustard

Salad

6 oz Chicken breast boneless skinless
1 tbsp Extra-virgin olive oil
1/2 ear Corn
4 cups Romaine lettuce chopped
1 Persimmon cut in half and sliced, may not need it all depending on size
8 Grape tomatoes halved
1 tbsp Feta cheese small crumbles
2 slices Crusty bread

US Customary - Metric

Instructions

In a bowl whisk together all of the ingredients for the dressing and store in the refrigerator until ready to use.
Season the chicken well on both sides with salt and pepper. Lightly grease with oil to prevent sticking on the grill.
Preheat a grill on medium high heat (alternatively use the oven broiler on high).
Grill the corn until nicely charred on all sides and tender. Then remove and cut the corn kernels off.
Lower the grill to medium heat. Grill the chicken on both to an internal temperature of 160 degrees using a thermometer. Once cooked set aside to rest for 5 minutes before slicing into bite sized pieces.
Lay down the lettuce, top with tomatoes, persimmon slices (about 5 to 6 per portion), chicken, corn, and feta. Whisk the dressing and drizzle over top; serve with bread.

Nutrition