One of my favorite summer dinners is a big green salad with farmers market veggies topped with grilled chicken - easy, quick and no need to heat up my house by turning on the stove or oven. The only thing is, the green salad starts to get old after a while and I feel like I need to switch it up now and again. I was happy when I found
this recipe for a yummy looking salad with avocado, corn, cucumber and tomato the other day and decided it would probably work for dinner if I topped it with chicken. Boy did it work, it was sooooo good. The cold salad with warm chicken was perfect on a hot day.
Even carb-a-holic Jeremy, after looking sadly at dinner and asking if there was tortillas or something to go with it, liked it. His exact words were "Wow, this is actually really good". And it was filling. I changed the original recipe up, because I didn't have some of the ingredients, I hate measuring, didn't want to take time to actually grill corn myself and also, I am not a HUGE cilantro person. So here is my version - but definitely check out the
original also.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
1/2 bag of Trader Joe's Frozen Fire Roasted Corn
2 Avocados, diced and sprinkled with lemon juice (keeps em' green)
1 pint Cherry or Grape Tomatoes, cut in half
1/2 Small red onion, finely diced
1 cup Crumbled Goat Cheese
1 English cucumber, skin on and diced
1 tbls. Fresh cilantro, chopped
Add all ingredients to a large bowl and refrigerate while you make the dressing:
5 tbls. Olive oil
2 tbls. Rice wine vinegar
1/2 tsp. Garlic powder
3/4 tsp. Salt
Lots of fresh ground pepper
Add all of the above ingredients in a canning jar and shake well. When ready to serve, toss dressing with the salad. Divide into bowls and top each bowl with sliced grilled chicken (all I did was salt and pepper a couple chicken breasts and throw em' on the BBQ for a few minutes). So easy, and so good! Tastes particularly good paired with iced tea and eaten outdoors ;)
