INTHEVUE.COM | JULY 2024 33 An easy and delicious salad that’s perfect for summer. Makes 6 servings. Dressing Ingredients • ¼ C olive oil • 3 T apple cider vinegar • 1 green onion, thinly sliced • 2 cloves garlic, minced • 1 T fig preserves • 1 t fresh thyme leaves • Dash of red pepper flakes • Salt and pepper to taste • 6 thick cut slices of bacon: cooked, drained, and chopped Salad Ingredients • 1 C croutons • 6 C salad greens, your choice • 2 C grilled chicken, cut into bite sized pieces (instructions below) • 3 ears corn, grilled with kernels removed from cob • 6-8 small whole peppers, roasted • 3 green onions, whole with ends trimmed, roasted • 2 C cherry tomatoes, cut into halves • 1 avocado, sliced • Fresh basil sprigs • ½ C crumbled cheese - feta or your choice Chicken Ingredients • 1 lb chicken tenders (for the 2 C listed in salad ingredients) • 3 T olive oil • 3 T grainy Dijon mustard • 2 T lemon juice • 2 T balsamic vinegar • 1/3 C fresh herbs, your choice • Salt and pepper Summer Chicken SALAD Dressing Instructions • Combine all dressing ingredients, except for bacon, into jar and whisk together. • Add bacon to a large skillet and cook until crisp. Drain on a paper towel. • Chop bacon into small pieces and add to the dressing. Grilled Vegetables Instructions • Remove corn from husks and silks. • Trim green onion ends. • Leave small peppers whole or, if desired, remove tops and seeds and cut in halves. • Add olive oil to grill pan or skillet and roast corn, peppers, and green onions. • After corn has cooled, remove kernels from cob. Grilled Chicken Instructions • Add chicken tenders to a large bowl with olive oil, mustard, lemon juice, balsamic vinegar, chopped fresh herbs, and salt and pepper to taste. • Use your grill pan or skillet to medium high heat and grill chicken until lightly charred and completely cooked, turning halfway through cooking. Cut into bite sized pieces. Assembling the Salad • Wash greens, drain and tear into bite sized pieces. • Slice tomatoes in half. • Slice avocado into slices or pieces. • In a large salad bowl, add greens and top with chicken, peppers, corn, tomatoes, cheese, avocado, and croutons. Pour dressing over the top and garnish with fresh basil sprigs. • To make it easier, simply prepare the chicken and roasted vegetables in advance and have in fridge when ready to create this salad. • If you make ahead, cover and refrigerate; then, add the dressing right before serving. • Although it’s best when first made, cover leftovers and refrigerate to enjoy later. A great one dish meal to make ahead for dinner OR add to jars for weekly lunches. If adding to jars for lunches, add dressing to the bottom of a jar, layer, and refrigerate. Stir before eating. This helps keep the other ingredients crisp until mixing in the dressing. **Just a reminder to keep salad cold since it contains chicken. with Bacon Dressing INTHEVUE.COM | AUGUST 2024 33
