Cooking with Chef Bryan - Vietnamese Marinated grilled Chicken and Corn Salad


This delicious grilled chicken and corn salad is courtesy of The American Heart Association.


For the marinade: 3 tbsp honey

3 tbsp fresh lime juice

3 tbsp soy sauce

2 tbsp canola oil

2 tsp minced garlic

1 tsp ground ginger

1/2 tsp crushed red pepper flakes

1 1/2 pound boneless chicken thighs

For the Salad: 4 cups frozen corn

2 medium avocados, diced

2 medium tomatoes, chopped

3/4 cup freshly chopped basil

2 tbsp chopped red onion

1 tbsp canola oil

1 tbsp plain rice vinegar

1/4 tsp salt

1/8 tsp black pepper


1) In a shallow glass dish, whisk the marinade ingredients together and pour it into a re-sealable plastic bag. Add the boneless chicken thighs to the bag and mix to coat. Place in the refrigerator for a couple of hours to marinade.

2) When the chicken has marinaded, preheat your grill and grill off the boneless chicken thighs until fully cooked (about 5 minutes on each side). Removed from the grill and set aside. Discard the marinade.

3) Pre-heat a large saute or stove-top grill pan and toast/grill the corn. Use a little vegetable spray if needed. Remove the corn and let it cool completely in a large bowl.

4) Stir in the remaining salad ingredients into the corn and gently mix together until combine. Serve with the grill chicken and enjoy!