First for Women – August 26, 2019

60 First for women 8/26/19

1

Heat grill to medium-high. Brush chicken

with olive oil, then sprinkle with garlic

powder, salt and pepper.

2

Grill chicken, flipping once, until no longer

pink in centers, 7–8 min. per side. During

last 5 min. of cooking time, brush with^1 ⁄ 4 cup

dressing; let rest 5 min. before slicing. Grill

corn, turning, until tender, 10–15 min.; cool.

3

Cut kernels from cobs, keeping them in

planks as much as possible; toss with

remaining ingredients and dressing. Top with

sliced chicken.

Grilled Chicken,

Corn and

Spinach Salad

ACTIVE TIME: 10 min.

TOTAL TIME: 30 min. SERVES: 4

1 lb. boneless, skinless

chicken breast halves

2 tsp. olive oil

1 tsp. garlic powder

(^1) ⁄ 4 tsp. salt
(^1) ⁄ 4 tsp. pepper
(^1) ⁄ 2 cup balsamic
vinaigrette dressing
2 ears corn on the cob,
husks removed
1 (5 oz.) pkg. baby
spinach
1 cup cherry tomatoes,
halved
(^1) ⁄ 2 cup thinly sliced
red onions
This colorful quick-toss salad would also make
a delicious bed for grilled steak or salmon, so
feel free to swap in your favorite protein
Skinless chicken breasts make
for a quick, healthy dinner. But
getting the thicker centers to
cook through without the thinner
edges drying out can be a chal-
lenge. Our easy solution: Lay
a foil-wrapped brick on each
breast while it grills. It’ll flatten
the meat to a more uni-
form thickness so it
cooks more evenly.
No bricks on
hand? Weight
the chicken
with a cast-
iron skillet.
The key to grilling
chicken evenly
Per serving: Cal. 277 Pro. 26g Carb. 16g
Fiber 3g Sug. 6g Chol. 63mg Sod. 455mg
Total fat: 12g Sat. 2g Trans. 0g
Speedy summer
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These suppers,
starring the best
of the season, are
ready for the table
in as little as
20 minutes