Grilled Chicken & Red, White & Blue Salad

Ingredients

Quantities are for 4 servings.

• 2 lb Boneless chicken breasts
• 2 ears Corn, husked
• 6 cups Mixed greens
• 1 cup Cherry tomatoes, halved
• 1/2 each Red onion, thinly sliced
• 1/2 cup Blueberries
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Almonds, sliced and toasted
• 1/4 cup Olive oil (for marinade)
• 2 tbsp Lemon juice
• 2 cloves Garlic
• 1 tsp Dried oregano
• 3 tbsp Olive oil (for dressing)
• 2 tbsp Balsamic vinegar
• 1 tsp Honey

Instructions

1. Marinate the chicken in the refrigerator in the marinade olive oil, lemon juice, garlic, and oregano for 30 minutes.
2. Preheat the grill to medium-high heat. Grill the corn, turning occasionally, 12-15 minutes until charred, then cut the kernels off the cob.
3. Grill the chicken 6-7 minutes per side, until it reaches 165°F internally.
4. For the salad, combine the mixed greens, cherry tomatoes, grilled corn, red onion, blueberries, feta, and almonds.
5. Whisk together the dressing olive oil, balsamic vinegar, and honey.
6. Slice the chicken and serve over the salad, drizzled with the dressing.