Roasted Corn and Chicken Salad

roastedcornsaladtogetherAs summer draws near… and the temperatures rise (at least here in Phoenix!) I am looking for lighter meals to carry me throughout the day. Hence this scrumptious and nutritious salad which is a lovely medley of fresh cherry tomatoes, roasted corn, diced avocado, herb chicken, goat cheese, and a Dijon mustard dressing.

Ingredientology:

The freshness component of this dish is achieved through the crisp romaine lettuce and sliced tomatoes. A bit of richness is added with avocado as well as some chunks of garlic&herb goat cheese. A smokiness is added with the roasted corn and chicken, and all the flavors are brought together with the Dijon mustard dressing.

The Ingredients:

          for the salad:

Boneless, skinless chicken breast, roasted in oven and diced

2 ears of corn, roasted in oven

1/2 cup cherry tomatoes, sliced in half

1 oz goat cheese

1/2 avocado, diced

Large head of romaine lettuce, sliced

        for the dressing:

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 tablespoons jalapeno juice from jar

Dash of salt

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The Method:

  • Season chicken breast to your own taste, bake in oven at 400 degrees until cooked in the center
  • Season ears of corn with olive oil and salt, broil in oven for 12 minutes, or until browned
  • Dice up avocado, slice tomatoes, chop lettuce
  • Blend ingredients for dressing until fully combined

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  • Dice chicken and corn
  • Combine ingredients in large bowl
  • Add dollops of goat cheese on top
  • Drizzle dressing all over

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