Lunch / Dinner
Tarragon Grilled Chicken with corn & blueberry salad
Tarragon Grilled Chicken is the epitome of a warmer weather meal. Grilled chicken not only smells enticing, but tastes phenomenal. And once you pair it with a fresh corn and blueberry salad, your taste buds won’t know what hit them. It’s the perfect, yet maybe not so common, combination of sweet and savory that you may not have thought to try.
Test Kitchen Tip
Corn begins to lose its sweetness the second it’s cut from the stalk. Choose ears with cut ends that are spot-free and still moist — a sign they’re fresher.
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together vinegar, 1 Tbsp. oil, and tarragon; season with salt and black pepper.
Brush chicken, corn, bell pepper, and onion with remaining 2 Tbsp. oil. Grill chicken, covered, until a thermometer inserted into the thickest parts registers 165°, 5–6 minutes per side. Grill corn, bell pepper, and onion, turning often, until slightly charred and tender, about 10 minutes.
Transfer chicken to a plate; let rest. Allow corn to cool slightly, then slice kernels off cobs; dice bell pepper and onion.
Toss blueberries, corn, peppers, and onion with vinaigrette. Serve chicken with corn salad.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 6g 30%
Cholesterol 213mg 71%
Sodium 234mg 9%
Carbs 34g 11%
*Percent Daily Values are based on a 2,000 calorie diet.