Chef Joe Cipro’s Recipe Of The Week.

Grilled Chicken & Corn Salad

Ingredients (serves 4)
1 lb boneless, skinless chicken breast
1 red bell pepper
4 ears of corn
1 yellow bell pepper
2 scallions (sliced thin)
1/3 c mayonnaise
1/3 c olive oil
1 Tbsp Dijon mustard
1 bunch of cilantro (chopped)
10 oz of arugula
½ head of radicchio (sliced thin)
1 tsp cumin
Salt and pepper to taste

Heat grill. Rub corn with salt, pepper, and olive oil. Grill your corn. Once cool, remove the corn from the cob.
Rub chicken breast with salt, pepper, and olive oil. Grill for seven minutes on each side.
Place hot chicken right into a metal bowl and cover with plastic wrap for 10 minutes. Dice the peppers and mix the mustard, mayonnaise, olive oil.
When the chicken is cool enough to handle, dice it into cubes. Mix together with the bell pepper, mayonnaise, mustard, olive oil, cilantro, cumin, and scallion.

Serve on a bed of arugula and top with the corn and chiffonade radicchios.