 | Miss F spent five blissful days at "Camp Grammy and Grandad", which meant that we could have salad as an entrée without any whining. Or so I thought. As soon as I plated the salad, C asked what we were having as an entrée...um, salad? This salad is summer on a plate. Fresh corn, avocado, tomatoes, bell pepper...all sweet and delicious. I appeased C with the crushed tortilla chips and cheese, I could have lived without both. The salad recipe is my own, but the chicken cooking technique comes from The Kitchn. It is so incredibly easy and cooks chicken perfectly every time. |
1 avocado
¼ cup white wine vinegar
2 tablespoons water
2 teaspoons sugar
¼ teaspoon salt
¼ cup olive oil
2 boneless skinless chicken breasts
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
2 ears of corn, shucked and kernels cut from the ear
Juice from ½ lime
1 head romaine lettuce, chopped
2 roma tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
1 avocado, seeded and chopped
½ cup shredded Colby jack cheese
½ cup crushed tortilla chips
Place the avocado, vinegar, water, sugar and salt into a food processor. Process until smooth. Stream in the oil and process until emulsified; set aside.
Preheat the oven to 400 degrees. Coat the chicken with the vegetable oil, salt and pepper. Place in a glass baking dish. Cover the chicken with a sheet of parchment paper, tucking it around the chicken. Bake until the internal temperature of the chicken reaches 165 degrees, about 30 minutes or so. Remove the chicken and set aside to cool. When cool, cut into bite sized pieces.
Heat the butter in a small skillet over medium heat. Add the corn and lime juice, sauté for 3 to 5 minutes, until corn is tender.
In a large bowl, toss together the chicken, corn, lettuce, tomato, bell pepper, avocado, cheese and tortilla chip pieces. Pour over half of the avocado dressing and toss well to coat, adding more dressing as necessary. Divide among 4 plates and serve.
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