Our weekly Real Meal offers you a healthy dinner idea that you can get on the table quickly, using our favorite organic and all-natural products. Local Bell and Evans chicken is used in this light yet filling meal: Grilled Chicken Legs with Fresh Corn Salad. Have it on your table in just 4 steps!
- Preheat grill or grill pan.
- Meanwhile, boil (husked) corn for about 2 minutes. Cool, then slice kernels off the cob, and combine in a bowl with chopped fresh tomato, cubed cheddar, and chopped chives, cilantro, or parsley (or a combination of these herbs). Toss with a drizzle of olive oil and lemon juice, and salt and pepper, to taste.
- Next, grill chicken until internal temperature reaches 165 degrees F. Set aside to rest for 5 minutes before serving.
- To serve, scoop a generous portion of corn salad onto each plate, and top with grilled chicken. Enjoy!
