buttermilk chicken and corn salad

This chicken is incredibly easy to make, and tastes great. It has a nice subtle flavor, and would be great in pretty much anything. The directions are ridiculously easy… marinate chicken overnight in 1 quart buttermilk with a few sprigs of rosemary, then grill. I ran out of Costco chicken in the freezer, so I had to use the chicken from the grocery store, which usually is not the greatest quality, and it was still absolutely delicious. I’m planning to toss the leftovers with some buffalo sauce and make buffalo chicken salads for dinner tonight. Yum!

Grilled Rosemary Buttermilk Chicken
Mel’s Kitchen Cafe

4 boneless, skinless chicken breasts
1 quart buttermilk
5-6 sprigs fresh rosemary

Place the chicken breasts in a large ziploc plastic bag. Pour in the buttermilk to cover the chicken. Add the rosemary sprigs. Seal the bag and refrigerate overnight, about 8-10 hours.

Preheat a grill to medium-high heat. With tongs, take out each chicken breast one by one, shaking off excess buttermilk and removing the rosemary sprigs. Grill for 4-6 minutes per side, until the chicken is cooked through but still moist. Tent with foil for about 5-10 minutes before slicing and serving.

We got a bunch of sweet corn from the co-op this week, so I decided to grill some and make a salad to go along with the chicken. I just kind of cobbled it together, using a variety of recipes as inspiration, and threw in what I had. It was pretty good, but I definitely think some green onions would have helped.

Sweet Corn Salad

3 ears sweet corn, grilled and cut off the cob
1/2 cup chopped tomatoes
1 medium avocado, diced
1/2 cup queso fresco or feta
olive oil
white balsamic vinegar
salt and pepper

Mix a little olive oil and vinegar with the salt and pepper to make a basic vinaigrette. Mix all other ingredients in a bowl and top with dressing.