As summer draws near… and the temperatures rise (at least here in Phoenix!) I am looking for lighter meals to carry me throughout the day. Hence this scrumptious and nutritious salad which is a lovely medley of fresh cherry tomatoes, roasted corn, diced avocado, herb chicken, goat cheese, and a Dijon mustard dressing.
Ingredientology:
The freshness component of this dish is achieved through the crisp romaine lettuce and sliced tomatoes. A bit of richness is added with avocado as well as some chunks of garlic&herb goat cheese. A smokiness is added with the roasted corn and chicken, and all the flavors are brought together with the Dijon mustard dressing.
The Ingredients:
for the salad:
Boneless, skinless chicken breast, roasted in oven and diced
2 ears of corn, roasted in oven
1/2 cup cherry tomatoes, sliced in half
1 oz goat cheese
1/2 avocado, diced
Large head of romaine lettuce, sliced
for the dressing:
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons jalapeno juice from jar
Dash of salt

The Method:
- Season chicken breast to your own taste, bake in oven at 400 degrees until cooked in the center
- Season ears of corn with olive oil and salt, broil in oven for 12 minutes, or until browned
- Dice up avocado, slice tomatoes, chop lettuce
- Blend ingredients for dressing until fully combined