Grilled Chicken, Romaine and Corn Salsa

recipe courtesy of Taste of Home Magazine

Grilled Romaine Hearts:

3/4 c. olive oil

2/3 c. balsamic vinegar

6 romaine hearts, halved lengthwise with cores intact

salt and pepper to taste

Yield: 12 servings

In a small bowl, whisk together oil and vinegar.  Generously brush over all surfaces of romaine.  Grill, uncovered over medium-high heat for 1-2 minutes or until slightly charred and wilted, turning once.  Salt and pepper to taste. 

recipe adapted from Taste of Home Magazine

Grilled Corn Salsa:

8 medium ears sweet corn, husks removed

2 small yellow summer squash, sliced lengthwise into 1/2 in. slices

1 medium sweet red pepper, cut into 4 wedges

1 medium red onion, cut into 1/2 in. rings

1 medium tomato, seeded and chopped 

Basil Vinaigrette

1/4 c. olive oil

1/3 c. cider vinegar

12 fresh basil leaves, chopped

1 tsp. salt

1 tsp. garlic powder

1 tsp. dried oregano

Yield: 7 1/2 cups

Fill a large dutch oven 2/3 full with water; bring to a boil.  Add corn.  Reduce heat; cover and simmer for 5 minutes or until crisp-tender.  Remove corn; cool slightly.

Lightly coat grill rack with cooking oil.  Grill corn, squash, red pepper and onion, covered, over medium heat for about 8-10 minutes or until lightly browned, turning occasionally.

Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces.  Place vegetables in a large bowl; add tomato.

In a small bowl, whisk the vinaigrette ingredients.  Pour over vegetables; toss to coat.  Cover and refrigerate until chilled.  Serve with a slotted spoon.

We used Lawry's Santa Fe Chile Marinade for the chicken