Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

So, as most of you know, I love to cook. I don't love making one thing in particular, but instead I get immense joy out of trying new recipes. It's absolutely wonderful--Especially when they work out! So I usually try at least one new recipe a week (Nathan gives me the best compliment and asks me to make things that I've made in the past because he likes them--what a concept!). So anyway, I made this last night, and we both enjoyed it. Here's Martha's version, and then my notes/changes at the bottom. Bon apetite!



Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

Ingredients
Makes 4 servings

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Directions
Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

**My Notes: This was just for me and Nathan, so I kind of 1/2ed it. I didn't grill the chicken, but instead heated about 1 Tbsp olive oil in a skillet and cooked a chicken breast, about 8 minutes per side (or until done). Then, I took that out and cooked the corn in the same pan (fewer dishes) with a little bit of water. Can you eat raw corn? Is it good for you? Wasn't sure, so I cooked mine a little. Then mixed it all together! Oh yah, and we don't like tomatoes, so left those out. It was good!