Categories: Salad
Ingredients
- For the chicken and corn:
- Olive oil
- 1 1/2 tsp paprika
- 1 tsp kosher salt
- 3/4 tsp ground cumin
- 1/4 tsp thyme leaves
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 boneless chicken breasts
- 15 oz. can corn kernels, drained and patted dry
- For the Dressing:
- 1/2 cup mayo
- 1/4 cup buttermilk
- 2 tbsp. Dijon
- 2 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Pinch of cayenne pepper
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- For the salad:
- 1 head iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large avocado, cubed
- 10 slices bacon, cooked and crumbled
- 4 hard-boiled eggs, chopped
Directions
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Cook the chicken and corn: Preheat the oven to 350. Line a baking sheet with foil and lightly coat with oil.
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In a small bowl, combine 1 tbsp. oil, paprika, salt, cumin, thyme, black pepper and cayenne. Rub the mixture all over the chicken. Place the chicken on the baking sheet and bake until cooked through but still juicy, 15 to 20 minutes. Transfer the chicken to a plate and when cool enough to handle, cut into small bite-size pieces.
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Meanwhile, arrange the corn on the same baking sheet. Crank up the heat to broil and broil the corn until just slightly charred, 5 to 6 minutes. Remove from the oven and cool.
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Make the dressing: In a small bowl, stir together the mayo, buttermilk, mustard, honey, oregano, garlic powder, onion powder, paprika, cayenne, salt and black pepper. Refrigerate until ready to use.
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Assemble the salad: Arrange the lettuce on a serving platter or in a big salad bowl. Top with the tomatoes, avocado, bacon, roasted corn, eggs and chicken. Drizzle the dressing to taste over the salad, and toss. Serve immediately.