Name: Grilled Chicken Skewers with Spicy Plum, Tomato, Corn & Feta Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 3 cups frozen corn; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 3 limes; 6 plums; crushed red pepper; cumin, ground; extra virgin olive oil; garlic powder; honey; mayonnaise; salt

Grilled Chicken Skewers with Spicy Plum, Tomato, Corn & Feta SaladGrilled Chicken Skewers with Spicy Plum, Tomato, Corn & Feta Salad — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

3 cups frozen corn

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

3 limes

6 plums

crushed red pepper

cumin, ground

extra virgin olive oil

garlic powder

honey

mayonnaise

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Zest half of the limes into a large bowl (reserve zested limes for later use). Cut remaining limes into wedges and set aside for serving.

Add mayo and spices to the bowl with the lime zest, then whisk to combine the marinade.

Pat the chicken dry with paper towels and cut into bite-sized pieces. Add to the bowl with the marinade and stir to coat.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, thread chicken onto skewers and place on a large plate. (Alternatively, you can cook the chicken pieces directly on the pan without using skewers.)

Once the pan is hot, coat with oil. Working in batches, add skewers and grill, turning occasionally, until chicken is cooked through, 8-10 minutes. Remove to a clean plate.

Meanwhile, juice reserved limes into a clean large bowl.

Using a clean cutting board, trim and cut green onions crosswise into thin pieces. Add to the bowl with the lime juice along with oil, honey, salt, and crushed red pepper. Whisk to combine the dressing.

Place corn in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl with the dressing.

Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices. Add to the bowl.

Halve grape tomatoes. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and add the leaves to the bowl along with feta. Gently stir to combine the salad.

Divide skewers and salad between plates. Serve with lime wedges for squeezing and enjoy!

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