Grilled Cilantro Lime Chicken with Mexican Street Corn
55 MIN
| 4 | PERDUE® Split Chicken Breasts |
| 1 1/2 | tablespoons olive oil |
| Salt and freshly ground pepper | |
| 1 | cucumber, peeled, seeded and chopped |
| 1/2 | cup plain low fat yogurt |
| 2 | tablespoons reduced fat mayonnaise |
| 1 | tablespoon chopped fresh dill weed |
| 1 | Prepare outdoor grill for cooking or preheat broiler. |
| 2 | Coat chicken with oil and season lightly with salt and pepper. |
| 3 | Place chicken on cooking surface of grill or broiler pan 6 to 8 inches from heat source. Grill or broil 15 minutes to 25 minutes, or until cooked through, turning occasionally. |
| 4 | In small bowl, combine cucumber, yogurt, mayonnaise, and dill. Season with salt and pepper to taste. |
| 5 | Serve cucumber sauce with warm chicken and grilled vegetables, if desired, or spoon sauce over chicken and refrigerate overnight to serve cold. |
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