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Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast (Michael Chiarello) Recipe

Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast (Michael Chiarello) Recipe

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Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast (Michael Chiarello)

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Ingredients:

Serving

2 bone-in whole chicken breasts, halved
2 tbsp toasted spice rub , recipe follows
salt and freshly ground pepper
extra-virgin olive oil
2 cups absolutely fresh corn kernels (about 3 ears)
3 cups packed arugula
1 1/2 tsp coarsely chopped fresh oregano leaves
3/4 cup whole citrus vinaigrette , recipe follows
1 1/2 oz pecorino
1/4 cup fennel seeds
1 tbsp coriander seeds
1 tbsp peppercorns
1 1/2 tsp red pepper flakes
1/4 cup (1-oz) chili powder
2 tbsp kosher salt
2 tbsp ground cinnamon
3 small oranges
1/2 red onion, minced
2 tsp chopped fresh sage leaves
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 cups extra-virgin olive oil

Directions:

Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
Slice chicken into bite size pieces, place on top of salad and serve.
Toasted Spice Rub:
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Yield: about 1 cup
Whole Citrus Vinaigrette:
Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.
Yield: about 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1013.12 Kcal (4242 kJ)
Calories from fat	862.86 Kcal
		% Daily Value*
Total Fat	95.87g	147%
Cholesterol	4.72mg	2%
Sodium	1552.24mg	65%
Potassium	363.75mg	8%
Total Carbs	39.15g	13%
Sugars	12.1g	48%
Dietary Fiber	10.59g	42%
Protein	6.9g	14%
Vitamin C	43.1mg	72%
Iron	2.7mg	15%
Calcium	180.6mg	18%

Amount Per 100 g
Calories	388.23 Kcal (1625 kJ)
Calories from fat	330.66 Kcal
		% Daily Value*
Total Fat	36.74g	147%
Cholesterol	1.81mg	2%
Sodium	594.83mg	65%
Potassium	139.39mg	8%
Total Carbs	15g	13%
Sugars	4.64g	48%
Dietary Fiber	4.06g	42%
Protein	2.64g	14%
Vitamin C	16.5mg	72%
Iron	1mg	15%
Calcium	69.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.