Simple and easy green salad with grilled chicken and topped a sweet corn vinaigrette is quick, delicious, and healthy meal!
Hello to all! This is my first blog post in about a month, and it’s great to be back at it! What with the start of pre-school for my daughter, my husband’s recent foot surgery, my birthday, plus the hundred other projects I’m always taking on, it has certainly been a busy time for our family.
The great thing about having all this time off blogging is that I’m now filled with delicious ideas to show you all!
This green salad came about when I was craving something super fresh and bright and not too filling. Here in Georgia, the days have been reaching the high 90’s and with the heat index that’s well into the 100’s. I don’t know about you, but when it’s that hot outside I never want anything that weighs heavily in my stomach. Maybe that’s why so much fresh produce becomes available in the summer months?
Whatever the reason, I end up eating a ton of salad. And I find myself having to get creative with dressings so that I don’t feel like I’m eating the same thing all the time. The salad was a breath of fresh air for sure! The trick to it is to find extremely sweet corn. Now, I can’t speak for everyone, but I definitely have noticed that the bottled dressings found in grocery stores are packed – and I mean seriously filled- with sugar. Though they are yummy, they aren’t very good for you. So, when I set out to make dressings, I always make sure to add a simple sweet element so that the flavors are well rounded. If you ever feel like a dressing you’ve made is too salty or too tangy with vinegar, add a spoonful of honey or even just white sugar. Trust me, it makes all the difference!
Read on to check out how I put this lovely salad together!
So, to start I used about a head of green leaf lettuce and about 1 cup of baby romaine, rinsed and dried. It’s important to wash all of the greens you get from the store to remove any grit or sand that could be stuck in between the leaves.
Then, I tossed in about 1/4 cup of shredded carrots and 1/2 of a cucumber that I peeled with a vegetable peeler into long wide strips. Obviously, at this step you can really add in whatever vegetables (or fruits) that you think would be good in this salad. I was going for something simple and quick, but tomatoes, sunflower seeds, cabbage, beets, garbanzo beans, thinly sliced jalapeño peppers, mandarin oranges, and anything along those lines would work perfectly in this salad!
For the corn, I boiled an ear for about 2-3 minutes, just to soften it slightly. You’re not looking to cook it completely, you just want to it to become easier to cut off the ear and to digest! I added about 3/4 of the ear of corn to the salad and set aside the other 1/4 for the vinaigrette.
In a blender, I combined the remaining corn, 1/3 cup olive oil, the juice of 1 lemon, 2-3 green onions, 1 tbsp of honey, and salt and pepper. Told you it was simple! I gave it a quick whir until everything was well combined and looked smooth. Once the dressing was done, I added about 3-4 table spoons to the salad and gave it a quick toss.
At the very end, I decided to add some grilled chicken that we had the night before for dinner. If you want the recipe for this chicken, please leave a comment and let me know and I’ll do a separate blog post for it! It’s ridiculously easy, its just chicken breast tossed with olive oil, lemon juice, and a few different seasonings, then grilled! It’s definitely a staple in our house, and you can almost always find a breast or two in our fridge. I recommend having things like grilled chicken on hand, it makes it easier to eat at home and to eat healthy, simply because it takes a lot of time out of the preparation!
When I put this salad together, I just fanned out the thinly sliced chicken on the top and added a drizzle of a little more dressing and tossed on some fresh chives. (Chicken is easily sliced thin once it’s cold!) Then, my family and I went to town, and ate every bite! Surprisingly, my son is the one who devoured this salad like it was the last bite of food on earth! Haha!
Please let me know if you decide to make this salad, and share how it turns out for you and your family!
Thanks for reading!
Simple Green Salad with Sweet Corn Vinaigrette
Prep time: 15 mins Cook time: 2-3 mins
Yield: 4 servings
(For the Salad)
1 head green leaf lettuce
1-2 cups baby romaine or spring mix greens
1/4 cup shredded carrots
1/2 english cucumber (seedless cucumber) cut into long strips with a vegetable peeler
1-2 ears of corn
1-2 thinly sliced grilled chicken breasts
(For the Dressing)
1/3 cup olive oil
Juice from 1 lemon
2-3 Green onions
1 tbsp. honey
salt and pepper to taste
Toss together the salad greens with the carrots and the cucumber, set aside. Boil the ear/ears of corn for 2-3 minutes, allowing to cool before slicing off the cob. Toss about 3/4 of the corn kernels into the salad greens and put the remaining 1/4 kernels into a blender with the olive oil, lemon juice, honey, green onions, and salt and pepper. Blend until smooth. Add the chicken to the salad and toss with dressing. Enjoy!