Okay, so that’s kind of a lame name for a salad but who cares? I’m just focused on the yum factor.
Most of the recipes I share are ones I either found online or in a magazine or from a friend. I don’t consider myself original in the kitchen by any means. That’s not where I am creative. But I saw this concept somewhere and David & I improvised and changed things up a bit. I guess that makes this recipe our own little creation.
CHICKEN-CORN-BLUE CHEESE SALAD
[ dressing ]
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt & pepper
[ salad ]
6-8 c. loosely packed baby mixed greens
2 large tomatoes, sliced into wedges
2 c. shredded pieces from a rotisserie chicken (pick it up at the store already cooked)
1 c. sweet corn, thawed if frozen
1/3 c. crumpled blue cheese
1/2 c. glazed walnuts or pecans
Put the salad together. In a separate bowl, whisk together the dressing ingredients. Toss the dressing with the salad and serve immediately.