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
<ol>
<li>Heat grill to medium high heat.</li>
<li>Drizzle chicken with olive oil, season with salt, pepper, minced garlic, and oregano.</li>
<li>In a medium bowl whisk together the dressing ingredients and set aside.</li>
<li>Grill the chicken about 3 to 4 minutes per side. Slice into bite pieces when it's cool enough to handle.</li>
<li>Drizzle corn and red onions with olive oil then grill until slightly charred about 5 minutes. Strip the kernels from the corn cobs.</li>
<li>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</li>
</ol>
