Raw Corn, Arugula, And Pecorino Salad With Grilled Chicken Breast Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1052
FAT
297%
CHOL
29%
SOD
328%

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Ingredients for 4 servings

2 teaspoons chopped fresh sage leaves

2 cups absolutely fresh corn kernels (about 3 ears)

Salt and freshly ground pepper

3 small oranges

3 cups packed arugula

1/4 cup fennel seeds

2 tablespoons Toasted Spice Rub, recipe follows

1 teaspoon salt

2 tablespoons kosher salt

1 tablespoon coriander seeds

1 1/2 teaspoons coarsely chopped fresh oregano leaves

3/4 cup Whole Citrus Vinaigrette, recipe follows

1/2 red onion, minced

1 1/2 ounces pecorino

1 tablespoon peppercorns

1/2 teaspoon freshly ground pepper

2 bone-in whole chicken breasts, halved

1 1/2 teaspoons red pepper flakes

2 tablespoons ground cinnamon

1/4 cup (1-ounce) chili powder

1 1/2 cups extra-virgin olive oil

Extra-virgin olive oil

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