|2 servings||calories per servings 780||protein serving 34 g||carbs per serving 53 g||total fat per serving 49 g|
As a formally-trained trained chef who left the restaurant industry when her son was born, Jenn Segal combines her professional kitchen know-how with the practicality of a busy working mom. All parts of this recipe are adapted from her new, first-ever cookbook, Once Upon a Chef, which bears the same name as her online blog. The cool and creamy chicken salad is inspired by her memories of hosting lunch for “Mommy and Me” groups, however, instead of opting for the easy local gourmet market takeout option, she recreates it as a homemade version that’s just as delicious and refreshing, without the trek through traffic or the cashier line. Jenn also gives the summer favorite, corn on the cob, an upgrade—grilling in-husk, and then brushing with a bright and citrusy herb butter to brings out their natural sweetness. The composed dish tastes just like summer, and is a tried-and-true recipe bound to satisfy bellies of all ages.
|Nutrition Facts||/ Per Serving|
|Total Fat||49 g|
|Saturated Fat||15 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||6 g|
• Heat grill to high.
• Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/2-inch thickness.
Note: If you don’t have a grill, you may use a grill pan or broiler.
MISE EN PLACE
• Zest lemon. Squeeze 1 tablespoon juice (save remaining lemon for another use).
• Zest and juice lime.
• Dice celery.
• Chop green onion.
• Pick and chop thyme leaves.
• Pick and thinly slice basil leaves.
• Peel and chop garlic.
• In a large bowl, combine 1 tablespoon olive oil, garlic, lemon zest and 1/4 teaspoon French Picnic salt.
• Add chicken, and turn to coat. Let marinate 20 minutes.
While chicken marinates, place unshucked corn on the grill. Cook, turning occasionally, until kernels are tender, about 15 minutes.
Note: If you prefer, you may roast corn in a 350° F oven for 30 minutes.
While corn cooks, in a large bowl, whisk together mayonnaise, mustard, measured lemon juice and 1/4 teaspoon French Picnic salt. This is your chicken dressing.
• Melt butter.
• In a small bowl, combine butter, basil, lime juice, lime zest, sugar and 1/4 teaspoon French Picnic salt.
Toast bread as desired.
• Grease grill grates.
• Add chicken. Cook, covered, until chicken is well-marked on bottom, 2-3 minutes.
• Flip chicken. Cook, covered, until chicken is well-marked on other side and opaque throughout, 2-3 minutes.
• Transfer chicken to a cutting board.
• Cut chicken into 1/2-inch pieces.
• Add chicken, celery, green onion and thyme to dressing. Toss to coat. Taste and adjust seasoning as desired with French Picnic salt.
• Peel down corn husks (you may use husks as a handle, or discard).
• Brush corn with lime-basil butter.
• Divide toast between 2 plates. Pile with chicken salad.
• Serve with corn, and enjoy!
With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches readers how to improve their cooking skills one family-friendly recipe at a time. Jenn's recipes have been featured on numerous websites, magazines, and television programs, including The Oprah Magazine, Food52, The Huffington Post, WJLA's Good Morning Washington, Good Day DC, SeriousEats.com, and Parade.com. Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two children.Learn More...