Recipe Courtesy Bonnie Stern, “Bonnie Stern’s Essentials of Home Cooking.”Serve the chicken as a sandwich if you like. Use foccacia buns or kaiser rolls and top with grilled pepper and onions.
Grilled Corn Salsa
Lime Chipotle Dressing
For Charmoula mayo, combine mayonnaise, garlic, cumin, paprika, cayenne, lemon juice and cilantro. Set aside.
Remove “filets” from chicken breast and save for chicken fingers or stir fries. Pound remaining chicken breasts so they are an even thickness.
In a small bowl, combine paprika, brown sugar, lemon peel, salt and pepper. Rub into chicken on both sides.
Brush chicken with olive oil. Grill chicken for about 3 to 4 minutes per side, or until just cooked through. Serve with Charmoula Mayo and Grill Corn Salsa.
Brush corn and onion with olive oil and sprinkle with salt and pepper. Barbecue onion and corn for a couple of minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (you should have about 4 cups/1 litre). Dice onion and add to corn. Add arugula. Add Lime Chipotle Dressing.
For dressing, in a small bowl, whisk together, garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.
Arrange corn salsa on each plate. Top with Chicken and serve with Charmoula Mayo.