Fresh Pan-Roasted Corn, Cherry Tomato, and Feta Whole Wheat Pasta Salad AND Cilantro-Lime and Jalapeno Chicken Salad Sandwiches
This was the perfect meal last night to counteract the 100+ temps the East Coast (and other parts of the nation) has been experiencing. The refreshing taste of cilantro and lime paired with a scrumpdidilyumptious pasta salad did just the trick.
Fresh Pan-Roasted Corn, Cherry Tomato, and Feta Whole Wheat Pasta Salad:
- Half a box of Whole Wheat pasta
- 2 ears of corn
- 2 garlic cloves
- 10-15 cherry tomatoes quartered
- 1/2 cup crumbled feta
- Olive Oil
- Fresh Lemon Juice Squeeze
- salt and pepper
While pasta is cooking, cut corn off the cob making sure to scrape out all of the juices. Add corn and garlic to a pan and saute with olive oil. Once pasta is cooked, rinse with cold water and cool both pasta and corn. Once cooled combine all ingredients and season.
Cilantro-Lime and Jalapeno Chicken Salad Sandwiches:
This chicken salad recipe is a MUST try – it’s chock-full of refreshing and perfect-for-summer ingredients.
- 3 large chicken breasts – cut in half
- poaching liquid (chicken stock, water, carrots, celery, onion, bay leaf, peppercorns)
- good French or Italian bread
- 1 jalapeno diced (with seeds scraped out)
- 4 tbs cilantro coarsely chopped
- 1 lime, juiced
- 1/4 red onion diced fine
- 1/3 cup mayo (add more if needed)
- 1 tbs dijon mustard
- 1 tsp cummin
- salt and pepper
Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork.
Once chicken has cooled add mayo, dijon, cummin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeno and cilantro. Cool in fridge for several hours to let flavors merge and serve on French bread with a slice of provolone.
*To Poach – Bring liquid to a boil and add chicken breasts, carrots, celery, onions, etc. Cover with lid and bring back to a boil, reduce heat and simmer for about 20 minutes. Reserve the liquid for future use.