Blueberry Corn Chicken Salad
This Blueberry Corn Chicken Salad is a refreshing, protein-packed dish perfect for summer lunches or light dinners. Juicy grilled chicken, sweet corn, and fresh blueberries come together with crisp greens and a zesty dressing to create a delicious balance of sweet and savory flavors. It’s easy to make, full of texture, and bursting with color—your new go-to salad for warm days!
INGREDIENTS:
- 1 5oz container of spring mix or baby greens
- 1.5 lbs grilled chicken, chopped
- 1 cup corn, fresh, frozen that’s been thawed or leftover grilled corn cut off the cob
- ½ cup red onion, diced
- 1 teaspoon avocado oil, or olive oil
- 1 cup fresh blueberries
- ½ cup raw pecans
- 1 Tablespoon maple syrup
- ½ teaspoon salt
Maple Balsamic Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon sea salt and pepper
INSTRUCTION:
Pre-heat oven to 350°. Line a baking sheet with parchment paper. Add pecans to the sheet and toss with maple syrup and sea salt. Bake for about 10 minutes. Remove from oven, toss and allow to cool completely. This step can be done a day in advance.
Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.
Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to brown, about 7-8 minutes. If you’re using raw or thawed corn, you can add it to the sauté pan with the onion for extra flavor. If you’re using leftover grilled corn, there’s no need to add it.
Grab 3-4 plates and load on salad ingredients starting with a base of greens, shredded chicken, corn, onion, blueberries and maple roasted pecans. Serve with maple balsamic dressing, allowing everyone to add as much or as a little as they’d like. Store any leftover dressing in the fridge for later.
Enyoj!!
