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Ingredients
DRESSING:
¼ cup Private Selection Balsamic Vinegar of Modena - gluten free
2 teaspoons French's Dijon Mustard - gluten free
½ cup olive oil
2 teaspoons raw honey - naturally gluten free
2 green onions, thinly sliced
salt and pepper
SALAD:
1 head romaine lettuce, sliced
2 cups baby arugula
2 ears corn, grilled
1 small red onion, sliced into thin rounds or disc
2 chicken breast, boneless and skinless, filleted
2 cloves minced garlic
1 tablespoon minced oregano
1 cup English cucumber, thinly sliced
1 ripe avocado, diced
1 cup cherry or grape tomatoes, halves
olive oil
Instructions
- Heat grill to medium high heat.
- Drizzle chicken with olive oil, season with salt, pepper, minced garlic, and oregano.
- In a medium bowl whisk together the dressing ingredients and set aside.
- Grill the chicken about 3 to 4 minutes per side. Slice into bite pieces when it's cool enough to handle.
- Drizzle corn and red onions with olive oil then grill until slightly charred about 5 minutes. Strip the kernels from the corn cobs.
- Mix arugula and romaine lettuce on a platter. Drizzle some dressing. Top with grilled chicken, corn, avocado, tomatoes, cucumber, grilled onions and drizzle some dressing over the salad. Serve
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