- olive oil - 2 items. spoons
- chicken cutlets - 450 Grams
- Salt and ground pepper - - To taste
- cob of corn - 4 pieces
- fresh lemon juice - 2 Art. spoons
- arrows - 450 Grams
- large tomatoes - 2 pieces
- sliced ​​Gorgonzola cheese - 1/2 cup
Heat the grill to a high temperature, lightly grease the grill with oil. Season the chicken with salt and pepper. Fry the chicken on the grill for 1 to 2 minutes on each side. Allow to stand for 5 minutes to cool, and then cut into strips. Cut off the tip from each cob of corn. Lay the corn in a wide shallow bowl, using a sharp knife, to peel the grain. In a large bowl, beat the lemon juice and butter, season with salt and pepper. Add arugula, tomatoes, gorgonzol, chicken and corn, mix. Serve the salad immediately.
Servings: 4