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Friday, June 18, 2010

Summery Salad with Chicken, Avocado, and Corn

This salad was born out of a need to clean out the fridge. We were getting ready to leave for the weekend and I can never stand the thought of letting food go to waste. I was determined to create a dinner for us without running to the store for anything. Thankfully the elements of this salad worked together. I opted not to include fruity marshmallows, brie, or any of the other random things in my house. We'll save those for something else :) 

In a lot of ways, this salad was reminiscent of this Mexican salad I love, minus a few crucial ingredients. Keeping with the theme of the night, I kind of made up a dressing as well. My approximate measurements are below, but it's definitely a recipe that you can play with and adjust to your liking. I post this meal more than anything to prove to you that delicious, healthy meals can be thrown together with a little creativity....and it's absolutely a better choice than McDonalds!

Summery Salad with Chicken, Avocado, and Corn
makes 2 large dinner salads

 (measurements listed are approximate)
-spinach & spring greens mix
-2-3 ears of corn, cooked and cut off the cobb
-1 avocado, sliced
-2 chicken breasts, sliced

For the dressing:
-2 tbsp olive oil
-2 tbsp agave (could use honey, I was out)
-juice from 1 lime
-hefty sprinkle of ginger
-1-2 tbsp apple cider vinegar

1. Cover plates with spinach and spring mix. Top with corn, avocado, and chicken.
2. Whisk together dressing ingredients in a small bowl. Spoon desired amount over salad.