It was HOT here a couple of weeks ago, and I felt that was a good excuse not to go to the grocery store for awhile. So this salad is what I threw together with some chicken I had in the freezer, the cheese I had on hand (I always have cheese on hand) and the veggies I picked up at the farmer's market outside of my building. Some heirloom cherry tomatoes and sweet jersey corn were the highlights at the farmers market. I was excited because I recently learned that you don't even have to cook the corn, you can just cut it off the cob and throw it in the salad raw. I made a balsamic dijon for the salad dressing and the end result was a refreshing dinner on a hot summer night. Before I share the recipe, I'd like to tell you that I can never spell balsamic right on my first try. Keep reading for the recipe.
Ingredients
For Chicken
1-1.5 lbs chicken cutlets
1/3 cup balsamic vinegar
2 tablespoons olive oil
2-3 teaspoons herbes de Provence
1/2 teaspoon salt
1/2 teaspoon pepper
For Salad (alter or add ingredients to your taste preferences)
1 bag mixed greens
1/3 cup crumbled blue cheese
1 pint cherry tomatoes, halved
1 cucumber, sliced
2 ears of corn, uncooked & corn cut off
For Balsamic Dijon Dressing (it will keep up to 2 weeks in the refrigerator)
1/3 cup balsamic vinegar
3 teaspoons dijon mustard
1 cup olive oil
Directions
Whisk together balsamic vinegar and olive oil for chicken, and marinate chicken in this for 2 hours.
Prepare salad dressing by whisking together vinegar and mustard first. Then slowly stream olive oil in, continuing to whisk until smooth. Refrigerate.
Heat grill pan to medium high heat, mist or brush a little olive oil onto pan. Season both sides of chicken with herbes de Provence, salt, and pepper place on heated grill pan. Grill cutlets for approximately 3 minutes on each side, or until cooked through.
Slice chicken and add to mixed greens with the blue cheese, tomatoes, cucumbers, and corn. Toss salad with prepared dressing, divide among plates and enjoy!
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