Chicken and Asian Pear SaladAugust 29, 2014
Slow Cooker Stuffed CabbageSeptember 19, 2014
1 ½ cups fresh yellow corn
1 large ripe tomato, diced
4 medium scallions, sliced
¼ cup chopped cilantro
¼ cup fresh lime juice, divided
1 teaspoon ground cumin, divided
2 teaspoons olive oil
¾ teaspoon smoked paprika, divided
1 lb. uncooked boneless skinless chicken breast
Serving Size: 1 skewer, 6 pieces of shrimp
Nutrition Facts: Calories: 210 | Carbohydrates: 16.5g | Fat: 5.6g | Protein 11.7g | Cholesterol: 18mg
1. Preheat outdoor grill on medium-heat.
2. In a medium bowl, combine corn, tomato, scallions, cilantro, 2 tablespoons lime juice, oil, and 1/4 teaspoon each cumin and paprika; set aside for flavors to blend.
3. Combine remaining lime juice, cumin and paprika in a small bowl. Rub mixture all over chicken and coat chicken with grilling spray.
4. Grill chicken, flipping once, until cooked through. Serve topped with corn salad.