Ok, fine, it’s official. I am now a salad freak. I am seriously loving them! A bunch of fun ingredients, awesome flavors, and seriously fast to throw together. And little to no cooking at all. Yup. I’m definitely loving them. And the baby must be craving them, because all I want to eat all the time are big huge leafy salads with tons of ingredients on them.
I don’t really know what to say about this salad other than “GAH! It’s so delicious!” Someone should really give me a job as a food magazine editor because I am soo witty and descriptive. But really, this salad is great. Fresh, fast, and so flavorful. You’ll love it!
Grilled Chicken, Corn & Blueberry Salad with Lemon Vinaigrette
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: grill entree low-cal blueberry basil chicken tomatoes summer
Ingredients (2 servings)
Dressing:
- 1 tsp lemon zest
- 4 TBSP lemon juice (about 2 lemons worth)
- 3 TBSP extra virgin olive oil
- 1 TBSP honey
- salt and pepper
Salad:
- 4 cups mixed greens
- 2 ears of sweet corn
- 1 cup blueberries
- 1 cup cherry tomatoes, cut in half
- 1/2 cup cucumber, seeded and diced
- 3 TBSP shipped parsley
- 3 TBSP chopped basil
- 1/2 jalapano, minced
- 2 chicken breast halves
- salt and pepper
Instructions
Preheat the grill.
Lightly season chicken with salt and pepper, and clean the corn.
When grill is ready, grill chicken and corn until done.
Cut the kernels off the corn and slice the chicken into strips.
Meanwhile, combine the ingredients for the dressing in a bowl and whisk together.
Take two large plates and split the salad ingredients evenly between them.
Drizzle with the dressing.
Enjoy!
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(slightly adapted from Iowa Girl Eats)
1 Comment
korenainthekitchen.com
June 26, 2013 at 1:41 AMAhhh, I can't wait for corn season to hit here! I'm about to dish up a big dinner salad myself – so great! I love seeing the ones you're enjoying lately – some good inspiration 🙂