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The Summer Salad

This salad tastes just like summer in bowl. The flavors are so clean and simple, but so so delicious. I feel like often salads are either too heavy with creamy dressings and tons of cheese, or they’re too boring. Well this one is neither of those things- it’s perfect.

Cook

25m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Mix together the ½ tsp salt, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp paprika, and ¼ tsp chili powder.

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For

4

M

I

1/2

tspn

Salt

1/4

tspn

Garlic powder

1/4

tspn

Onion powder

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Per Serving

Calories

399kcal

Fat

17g

Carbs

23g

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Notes

NOTES

  • Not into grilling? You can also cook the chicken and corn on the stove or the oven!

    • Stove: Heat a lightly oiled non stick pan on high heat. Add the chicken and sear on each side for about 3-4 minutes. Cook until the internal temperature reaches 165 degrees F (about 15-20 minutes). For the corn, cook on a lightly oiled skillet for 2 minutes each side.

    • Oven: Add to an oven safe pan and cook in the oven at 400 degrees. Cook until the internal temperature reaches 165 degrees F (about 15-20 minutes). For the corn, wrap in foil and bake for 20 minutes.

LAZY VERISION

  • Use rotisserie chicken instead of making your own chicken.

SUBSTITUTIONS

  • Sub for: arugula: romaine, massaged kale

  • Sub for tomatoes: cucumbers

  • Sub for avocado: cheese (goat cheese, feta, parmesan or cheddar would all be yummy)

  • Sub for red onion: any onion

  • Sub for corn: I wouldn’t sub for this because the charred corn is what makes it so good, but if you must, you could use some cooked quinoa

STORAGE

  • Do not cut the avocado until the day of. Store the rest of the avocado in a ziploc bag with the air pressed out.

  • Allow everything to come to room temp and then store in airtight containers in the fridge. I like using these containers to keep the chicken separate from the veggies.

  • Store the dressing separately- I like using these containers.

REHEATING

  • You can eat this cold, or you can reheat the chicken then add to the salad.

REDUCE FOOD WASTE

  • Leftover cilantro? Store it like a bouquet of flowers in a mason jar in your fridge.

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homepage-image

The Summer Salad

This salad tastes just like summer in bowl. The flavors are so clean and simple, but so so delicious. I feel like often salads are either too heavy with creamy dressings and tons of cheese, or they’re too boring. Well this one is neither of those things- it’s perfect.

Cook

25m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Mix together the ½ tsp salt, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp paprika, and ¼ tsp chili powder.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

1/2

tspn

Salt

1/4

tspn

Garlic powder

1/4

tspn

Onion powder

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

399kcal

Fat

17g

Carbs

23g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

NOTES

  • Not into grilling? You can also cook the chicken and corn on the stove or the oven!

    • Stove: Heat a lightly oiled non stick pan on high heat. Add the chicken and sear on each side for about 3-4 minutes. Cook until the internal temperature reaches 165 degrees F (about 15-20 minutes). For the corn, cook on a lightly oiled skillet for 2 minutes each side.

    • Oven: Add to an oven safe pan and cook in the oven at 400 degrees. Cook until the internal temperature reaches 165 degrees F (about 15-20 minutes). For the corn, wrap in foil and bake for 20 minutes.

LAZY VERISION

  • Use rotisserie chicken instead of making your own chicken.

SUBSTITUTIONS

  • Sub for: arugula: romaine, massaged kale

  • Sub for tomatoes: cucumbers

  • Sub for avocado: cheese (goat cheese, feta, parmesan or cheddar would all be yummy)

  • Sub for red onion: any onion

  • Sub for corn: I wouldn’t sub for this because the charred corn is what makes it so good, but if you must, you could use some cooked quinoa

STORAGE

  • Do not cut the avocado until the day of. Store the rest of the avocado in a ziploc bag with the air pressed out.

  • Allow everything to come to room temp and then store in airtight containers in the fridge. I like using these containers to keep the chicken separate from the veggies.

  • Store the dressing separately- I like using these containers.

REHEATING

  • You can eat this cold, or you can reheat the chicken then add to the salad.

REDUCE FOOD WASTE

  • Leftover cilantro? Store it like a bouquet of flowers in a mason jar in your fridge.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel