Grilled Chicken with Corn & Tomato Salad Grilled Chicken with Corn & Tomato Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 4 servings


Grilled Corn Salad:


In shallow dish, combine oil, vinegar and Montreal Spice Mix. Add chicken breasts, turning to coat well. Cover and refrigerate for 1 hour.

Grilled Corn Salad

Meanwhile, preheat grill to high heat; grease grate well. Grill corn with lid down, turning occasionally, until corn is tender, about 10 minutes. Let cool slightly. Using sharp knife, cut away corn kernels from cobs.

In bowl, combine corn kernels, tomatoes, watercress, basil, garlic, lemon zest and juice, olive oil, maple syrup, and cayenne pepper (if using). Season with salt and pepper; set aside.

Remove chicken from marinade (discard marinade). Grease grill; grill chicken with lid down, turning once, until chicken is cooked through, 10 to 12 minutes. Slice chicken; serve with corn salad.

Montreal Spice Mix

In bowl, combine 2 tbsp each paprika, kosher salt and coarsely ground pepper, 1 tbsp each garlic and onion powder, ground coriander and dill seeds, 2 tsp each mustard seeds and dried thyme, and 1 or 2 tsp hot pepper flakes. Transfer to airtight jar. (Make-ahead: Can be stored at room temperature for up to 2 months.) Makes about 3⁄4 cup.

Nutritional facts PER SERVING: about

  • Calories 375
  • Total fat 11 g
  • Saturated fat 2 g
  • Cholesterol 120 mg
  • Sodium 750 mg
  • Total carbohydrate 30 g
  • Fibre 4 g
  • Sugars 9 g
  • Protein 39 g
  • Iron 2 mg
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Lunch & Dinner

Grilled Chicken with Corn & Tomato Salad