Can you tell we’ve been eating out a lot lately? I feel like I’ve been doing a ton of restaurant reviews lately and only sharing a few recipes. Well, probably because it’s true–we just haven’t been cooking that much. We had to cancel our CSA veggies (tear) and have been trying to use up what we have in our pantry before heading to the grocery store like we normally would. So when we do actually stay in and cook, we’ve been making things like nachos and packaged mac and cheese instead of CSA inspired creations.
Jeff’s graduating this weekend and we have a lot of family coming to town to celebrate which of course means even more eating out. Last night, I couldn’t take it anymore. My body was craving fresh fruits and veggies, and I just couldn’t take another night of carb heavy consumption. Luckily, Jeff actually had the same thought and came to me asking for salad for dinner. Yep, you read that right–he asked me! I think I might have been even happier than when he proposed!
I had a great salad at Eureka! the other night (yep–another night of restaurant dining!), so we decided to use that as our inspiration: romaine lettuce with grilled chicken, fresh corn, green apples, candied pecans, tomato, red onion, and lots and lots of crumbled bleu cheese.
Candied nuts are super easy to make ,although I did have to look up my own recipe to make sure I had the water/sugar proportions right!
I really never thought about using fresh, raw corn until I saw one of my favorite bloggers do it on her website. I tried it soon after and was hooked! I’d never been a big fan of corn on the cob anyway and this takes all the labor out of using it! Plus, corn just screams summer to me, and I am ready to dive right in.
Oh, and the recipe calls for already grilled chicken breasts–perfect for using leftover bbq’d chicken or rotisserie chicken would work great as well.
Chicken, Corn, & Bleu Cheese Salad
3 cups romaine lettuce, chopped
2 grilled chicken breasts, chopped
1 tart green apple, sliced
1/2 cup candied pecans (substitute pecans for walnuts)
1/2 red onion, diced
1 ear corn, kernels only
1/2 cup crumbled bleu cheese
5 sprigs cilantro, chopped
3 tablespoons ranch dressing
Combine all ingredients in a large bowl and mix well. Adjust dressing to taste.
Time: 15 minutes