Ain't No Cure For The Summer-Time Blues Salad
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.
Servings
4
servings
Ingredients
- boneless skinless chicken breasts
- balsamic vinaigrette, for marinating
- corn on the cob
- bibb lettuce
- blueberries
- tomatoes
- blue cheese crumbles
- bacon
- avocado
Directions
- 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!