Grilled Chicken Roulade with Mixed Salad and Corn on the Cob

Ingredients

• 8 small corn cobs
• Salt
• 1 pinch sugar
• 150 g mixed salad (e.g., frisée, lamb's lettuce, iceberg, romaine)
• 250 g cherry tomatoes (red and yellow)
• 100 g fresh young spinach leaves
• 4 chicken breast fillets (pre‑cooked; about 150 g each)
• pepper (ground)
• 6 tbsp cream cheese
• 125 g mozzarella (1 ball)
• 6 dried tomatoes in oil (in a jar)
• 4 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 3 tbsp vegetable broth
• 4 tbsp melted butter

Instructions

1. 1.

   Peel the corn cobs, removing all husks and silk as desired. Bring plenty of water to a boil in a pot, add salt and sugar, then add the corn cobs. Simmer gently for about 15 minutes, remove and drain.

2. 2.

   Wash the salad leaves, shake off excess moisture, and tear into small pieces. Wash frisée leaves, clean, and dry by shaking. Rinse cherry tomatoes, pat dry, and halve them. Mix with salad leaves and divide onto four plates.

3. 3.

   Rinse spinach, trim, clean, and spin dry.

4. 4.

   Wash chicken breasts, pat dry, and make a lengthwise slit. Separate the fillets, flatten with a mallet, season with salt and pepper, spread cream cheese, and lay spinach on top. Drain mozzarella, cube it, and scatter over spinach. Drain dried tomatoes, slice into strips, and add to the roulades. Roll tightly, tie with kitchen twine or secure with toothpicks.

5. 5.

   Grill the rolled chicken on a hot grill for about 15 minutes, turning occasionally. Remove twine and cut into slices. Brush corn cobs lightly with oil and place on the hot grill; turn occasionally for about 10 minutes.

6. 6.

   Mix vinegar, olive oil, and vegetable broth, then pour over the salad.

7. 7.

   Brush grilled corn with melted butter, sprinkle with salt, and serve alongside the chicken roulades and salad.