Recipe: Grilled Potato, Chicken, Corn Salad

CALLIOPE'S GRILLED POTATO, CHICKEN, CORN, ETC SALAD
From: calliope,.NY

Marinate some chicken breasts, sliced or use chicken tenders in LAWREY'S JAMAICAN JERK marinade for several hours or overnight...or use your marinade of choice and grill on the BBQ or pan fry.

If using the outside BBQ, also grill some 1/2"slices of potato sliced the long way with skin on that have been par-boiled for about 5 minutes, cooled to touch and then oiled...or pan fry them till crispy on each side in butter or olive oil. Once you have grilled them till golden brown and crisp on the outside, dust with cayenne and paprika, salt and pepper and let them cool and cut into bite-sized chunks

Grill some corn in the husk...or pan fry cut fresh kernels or frozen kernels in butter or oil, about 2-cups worth.

Add some thin slices of red and green, and/or jalepeno, peppers, (seeds to taste for heat) and some angle sliced celery and thin slices of red onion...or scallion, angle-cut if you prefer a less "onion-y" flavor. Sautee all the above in olive oil for about one minute, so they stay crunchy.

Mix all these ingredients together and serve warm with the following dressing;
Equal parts of Light Mayo and either yogurt or low-fat sour cream, some chopped fresh parsley and oregano, chopped chives and plenty of dill and black pepper. You may also want to add another splash of fresh Jamacian Jerk Marinade.

Serve this with a fruit compote of the season and your choices, sprinkled with lime or lemon juice and some flour totillas dry-pan-fried on both sides with some Monterey Jack cheese, chopped black olives inbetween and serve, cut into wedges, with either some tomatillio salsa or salsa of choice or jalepeno jelly.