Ain’t No Cure for the Summer-time Blues Salad
This simple salad with lots of good-for-you vegetables is made into a full meal with some overnight balsamic-marinated chicken. There are no amounts listed in this recipe because it’s up to you — add as much or as little of the ingredients as you’d like! Recipe courtesy of Amy Hudson, winner of Newman’s Own “Greens for Good” contest.
- Boneless skinless chicken breasts
- Balsamic vinaigrette, for marinating
- Corn on the cob
- Bibb lettuce
- Blue cheese crumbles
Marinate the chicken overnight in the balsamic vinaigrette dressing.
Grill the chicken until cooked through. Allow it to rest.
After you remove the chicken, grill the corn until charred and cooked through, 5 to 7 minutes. Cut the corn off the cob.
Chop the chicken into bite-size pieces and add to the corn mixture.
Wash the lettuce, blueberries, and tomatoes. Cut the tomatoes into bite-size pieces and add to the corn mixture. Add the blueberries and crumbled cheese to the mixture.
Cook the bacon to how you like it, crispy or a little rubbery. Chop the cooked bacon and add to the salad.
Tear the lettuce into smaller pieces and add to the salad.
Now here's the best part: use any dressings to finish this salad. The possibilities are endless. I would use the balsamic because it’s my favorite. Enjoy!