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Roasted Chicken Summer Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 Servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb Chicken Breasts
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Paprika
  • 1 ear Corn shucked
  • 1 head Romaine Lettuce chopped
  • 1/2 Cucumber sliced
  • 1 Roma Tomato diced
  • 1/4 Red Onion diced
  • Dressing of Choice Ranch, Balsamic Vinaigrette, etc
  • Optional: Barbecue Sauce, Shredded Cheese, Croutons, Shredded Carrots, etc.

Method
 

  1. Preheat the oven to 425° F.
  2. Wrap corn tightly in foil and set aside. Season chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. Place on a baking sheet and place in the oven. Place the corn directly on the bottom rack and bake both the chicken and corn for 25-30 minutes, or until chicken is cooked through to 165° F. Remove from oven and let rest for at least 5 minutes. Chop chicken into slices or chunks.
  3. Carefully slice the corn off of the cob.
  4. Build the salad in bowls with lettuce, tomatoes, cucumbers, onions, chicken, corn, and any other optional ingredients. Pour dressing on top and serve!

Notes

Optional Dressing Recipes
Ranch
Ingredients
  • ½ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • ½ teaspoon Dried Parsley
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Salt
  • ⅛ teaspoon pepper
  • ¾ Cup Milk
  • Optionally add dried chives and dried dill, to taste
Instructions
  1. Mix all ingredients together until combined. Keep refrigerated until ready to use.
 
Balsamic Vinaigrette
Ingredients
1/4 cup Balsamic Vinegar
1/2 (up to 3/4) cup Extra Virgin Olive Oil
2 Tbsp Honey
1 Tbsp Dijon Mustard
1 clove Garlic, minced
Fresh Cracked Black Pepper, to taste
Fine Sea Salt, to taste
Instructions
  1. Put all ingredients in a small mixing bowl or jar and stir (or shake) until completely combined and emulsified.
  2. Store covered in the refrigerator for up to 5 days. Shake before using.