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Summer Chopped Salad with Honey Lime Vinaigrette

Summer lovin' in a salad! Grilled chicken, grilled corn, fresh cherries, blueberries, and avocado are tossed with standard salad fare and a tangy lime vinaigrette - creating a crunchy Summer Chopped Salad that's perfect for any meal!

Serves 3     adjust servings

Preparation 20m Cook Time 25m Total Time

Ingredients

  • 2 grilled chicken breasts, chopped
  • 2 ears grilled corn, cut off cob
  • 2 heads romaine lettuce, chopped
  • 1 cup baby heirloom tomatoes, halved
  • 2 radishes, chopped or sliced
  • 1 avocado, chopped
  • 3/4 cup fresh cherries, halved
  • 1/2 cup fresh blueberries
  • 1/2 cucumber, chopped
  • 1 carrot, chopped
  • 4-6 fresh basil leaves
  • Sea salt, to taste
  • Cracked black pepper, to taste
  • 1/3 cup feta cheese

Honey Lime Vinaigrette

  • 2 limes, juiced
  • 2 teaspoons honey
  • 1 teaspoon red wine vinegar
  • 2 teaspoons oil (we used avocado)
  • 1/2 teaspoon crushed red pepper (optional)

Instructions

Season and grill your chicken and corn on the cob. Allow to cool enough to be handled, then cut the kernels off the corn cob and chop the chicken breasts. While chicken and corn are cooling, chop the rest of your vegetables. In a large salad bowl, mix chicken, all chopped fruit and vegetables, and basil together well. Sprinkle with salt and pepper to taste, then toss thoroughly.

In a separate small bowl, whisk together lime juice, honey, oil, vinegar, and red pepper (if using.) Pour over salad, then toss again to coat. Sprinkle salad with feta cheese, then serve.

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Recipe Notes

 

© 2017 The Crumby Kitchen. All rights reserved.
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