Sister Mayo Marinated Chicken with Summer Salad

INGREDIENTS: For the Chicken

  • 2 lbs chicken thighs, breasts, or a combination

  • 1/3 cup mayonnaise--I like a clean version

  • 1 tbsp Dijon mustard

  • 1 tbsp soy sauce

  • 1 tbsp lemon juice

  • 3 to 4 garlic cloves minced

  • 1 tsp salt

  • 1 tsp onion powder

  • 1/2 tsp black pepper

INGREDIENTS: For the Salad

  • 4 ears fresh corn

  • 2 ripe avocados diced

  • 1 cucumber halved and sliced

  • 3 cups arugula roughly chopped

  • 4 ounces feta cheese cubed or crumbled

  • ⅓ cup fresh dill chopped

INGREDIENTS: For the Lemon Dijon Dressing

  • ⅓ cup extra-virgin olive oil

  • Juice of 1 small lemon

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 1 tsp dried dill weed

  • ½ tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

HOW TO COOK THE CHICKEN:

In a large bowl, mix the mayonnaise, Dijon mustard, soy sauce, lemon juice, minced garlic, salt, onion powder, and black pepper until completely smooth.

  1. Add the chicken and toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours or up to 24 hours.

  2. Cook in airfryer on 400°F, flipping halfway through for 15 to 18 minutes--check with meat thermometer.

  3. Or grill on medium-high 5 to 7 minutes per side-check with meat thermometer.

Char the corn (oil and sprinkle with salt) on cast-iron skillet over high heat, or grill. and lightly coat with olive oil and a sprinkle of salt. Add the corn and cook for 8–10 minutes, turning occasionally, until lightly charred on all sides. Transfer, cool and cut kernels off the cob.

  1. Make the dressing: mix ingredients together in a jar.

  2. Prepare the salad: add salad ingredients to a large serving bowl.

  3. Dress and serve: Pour the dressing over the salad and gently toss until everything is evenly coated.

Diane Kahanek