Serves 4


  • 4 ounces fresh goat cheese (about 3/4 cup), softened
  • 1/3 cup buttermilk
  • 2 Tbsp. chopped white onion
  • 1/2 cup chopped basil leaves
  • 1 small garlic clove, chopped
  • 2 tsp. kosher salt, divided
  • 2 tsp. ground black pepper, divided
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 cup olive oil, divided
  • 4 (6-ounce) yellow squash, halved lengthwise
  • 4 ears of corn, shucked
  • 1 (10-ounce) head red leaf lettuce, torn into bite-size pieces
  • 4 radishes, thinly sliced


    Total time: 35 minutes

    Preheat grill to medium. In a food processor fitted with a metal blade, combine goat cheese, buttermilk, onion, basil, garlic and 1/2 tsp. each salt and pepper. Puree until smooth. Transfer to a medium bowl and set aside.

    Brush each chicken breast with 1 tsp. oil and season each with 1/4 tsp. salt and 1/4 tsp. pepper. Brush each squash half with 1/2 tsp. oil and sprinkle with a pinch each of salt and pepper. Brush each ear of corn with 1 tsp. oil. Grill chicken, squash, and corn until charred all over, about 3 minutes per side for chicken and squash and 8 minutes total for corn.

    Cut squash into 2 inch pieces and chicken into 1 inch-thick slices. Cut kernels from cobs. In a large bowl, toss lettuce, squash, and corn with 1/2 cup reserved dressing. Divide among 4 plates. Place chicken on top, scatter radishes over dish and serve, passing extra dressing at the table.

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