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Back to School: Chicken, corn salad recipe for quick dinner

Dinner time can get even busier with the kids back in school. Here's a quick dinner recipe from Susan of Lil' Chef.

Posted Updated

Susan Caldwell

Breaded chicken is a good bet for finicky eaters, but it isn’t always so healthy deep fried.

With this twist, your child can have his crunchy chicken in a healthy way - grilled and served on a skewer. Add your child's favorite dipping sauce, and this zippy corn salad on the side and there might not be any left for you!

Chicken Fingers on a Stick
4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
Salt and pepper
24 (10-inch) bamboo skewers
3 tablespoons peanut or vegetable oil
2 tablespoons barbecue sauce

1 1/4 cups plain dried bread crumbs

1. Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot.
3. In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
4. Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.

5. Serve with the dipping sauce of your choice. Serves 6 to 8.

Zippy Corn Salad

8 ears fresh corn (or 6 cups frozen corn)
1 small red onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/2 cup fresh cilantro, chopped, plus a few sprigs for garnish (optional)
1/3 cup olive oil
Juice of 1 lime (approximately 2 tablespoons)
1 tablespoon rice wine vinegar

Salt and freshly ground black pepper, to taste

Boil fresh corn, if using, in boiling salted water for 10 minutes, then remove and plunge into cold water to stop cooking. Cut kernels off cobs. (Alternatively, follow package instructions to cook frozen corn, if using.) Combine all ingredients in a large bowl, mixing well. Chill thoroughly. Before serving, garnish with cilantro sprigs, if using.

Susan Caldwell is the mom of two and owner of Lil' Chef, a cooking studio for kids in north Raleigh. She usually offers recipes here on Go Ask Mom twice a month. But she's offered even more this month to help us feed our families as our kids head back to school. See her previous posts in the box above.


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