Corn and Chicken Salad

With sweet corn in season I'm using it in many dishes this time of the year. With the temperatures high, I like to make this dish early in the day and then I have a main course ready for dinner. It's easy to pair with other items that don't require cooking.

Julian's Corn and Chicken Salad

As you can see in the photo, I've paired it with garden fresh heirloom tomatoes with buffalo mozzarella, some pickled beets and eggs, and of course lettuce. To round out the cena fredda (cold supper) I'm serving it with a side of garlic toast. A meal like this is easy and fast to put on the table when your family is ready and keeps your kitchen cool and you relaxed. 

Ingredients

You can use either leftover rotisserie chicken breast, as I'm doing here, or you can use any good smoked chicken breast. Both will require a little warming and browning to remove their excess moisture and give them some color. But even when you add pan frying the corn and onion, you'll be at the cooktop for only 10 minutes or so. If you're looking for another make-ahead dinner, this cold pasta with smoked chicken dish is also delicious.

Ingredients

4 tablespoons olive oil, divided

2 ears sweet corn, cleaned and cut from the cob

salt and pepper

4-6 spring onions (scallions), ends and tips removed

2 tablespoons unsalted butter

2 cups chicken breast meat, chopped into large chunks

             pre-roasted, cooked or smoked

3 tablespoons sundried tomatoes, chopped

             substitute cherry tomatoes

1-2 tablespoons feta cheese crumbled

Make-Ahead Note: If you make this early in the day for dinner, allow it come to room temperature and then refrigerate. Remove from refrigerator and stir to loosen, and allow to warm for about 1-hour at room temperature before serving for best flavor. 

Instructions

Clean and cut the corn from the cobs. Divide the dark green onion tops from the lighter bottoms and separate. Chop each and keep separate as only the whiter bottoms will be cooked. Cut or tear the pre-cooked/smoked chicken into bite-sized chunks. Chop the sundried tomatoes (of if substituting, quarter the cherry tomatoes and increase the amount to 8 tomatoes.)

Place a non-stick skillet over medium-high heat with two tablespoons of olive oil. When heated, about 1 minute) add the sweet corn and arrange into a flat layer. Allow it to fry undisturbed for 2-3 minutes until it is beginning to brown. Stir and add salt and pepper. Cook for another 2-3 minutes. Add the light colored spring onions and stir to combine. Cook another 2 minutes until the corn and onions are just tender. Transfer to a large mixing bowl. Set aside. Wipe out the hot skillet with a paper towel using care.

Add the remaining two tablespoons of olive oil and the butter to the skillet placed over medium-high heat. When the butter is melted and stops foaming, add the chicken and arrange into a single layer. Allow it cook until it begins to brown on one side, 3-4 minutes and the stir and cook for another 2 minutes until it is lightly browned and warmed through, and most of the water that came from the chicken is evaporated. Add to the bowl with the corn mixture. 

Add the sun dried tomatoes to the skillet and cook while stirring for one minute until warmed through and fragrant. Add to the corn and chicken mixture. Stir to combine. (Note, if you are using fresh cherry tomatoes do not cook. Simply gently stir into the corn and chicken mixture.) 

With the corn and chicken salad at room temperature, serve sprinkled with some of the spring onion dark green tops and feta cheese crumbles.