Lemon Roasted Chicken Salad with Corn Arugula
- 1 pound chicken tenders
- 3 cups sweet corn
- 4 cups arugula
- 1/2 cup shaved Parmigdiano
- 1/2 cup diced roasted red peppers (peeled)
- 1/4 cup Consorzio Pepper and Lemon Marinade
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Devein the chicken tenders and marinate in Consorzio Pepper and Lemon Marinade for 10 minutes. Grill or roast at 375¡ for 10-12 minutes.
Combine the corn with 4 tablespoons of extra virgin olive oil. Then roast in the oven at 350¡ for 10 minutes.
Combine the chicken, arugula, pepper, corn, marinade and olive oil. Sprinkle with the shaved Parmigiano and serve with a slice of fresh Italian bread.
Serves six. Serve with I Colombi (California Arneis) from L’Uvaggio di Gi‡como. Buon Apetito from Mariano Orlando!