What gives off a more summer vibe then grilled chicken and corn? Until recently I haven’t really given much thought to summer recipes versus winter ones. I have no problem cooking hearty soups in July or fruit-forward desserts in December. But recently I have embraced the flavors and colors of summer’s delicious produce. Going to the grocery store and perusing the aisles has become a new favorite pastime with our 7 month old. Most of the time it is because we forgot something on our grocery list (I completely forgot eggplant this week for an eggplant dish I plan to make tomorrow!), but also, we have a few great grocery stores walking distance from our house so when that 5pm time in the evening inevitably hits and we have run out of goodwill on the playmat and usual rotation of toys, we go walking. And every good walk needs a destination. Aka the grocery store. And now that I am there multiple times a week, I really notice the fresh produce! 

So I was inspired this week by new mamma and recipe developer Olivia Adriance to make something summer-y. And Nick and I have BBQing at least once a week to a) make enough protein for some lunches for the work week and b) utilize our small back patio while the sun still sets at 8pm. I am already dreading the 4:45pm sunsets! 

This week we ended up with a simple grilled chicken and corn salad. We didn’t grill the corn since our BBQ isn’t large enough but essentially you grill corn and chicken, toss with some avocado and dressing, then viola! It’s a salad. It’s a protein. It’s a main character. Or even a side one if you are looking to bring something to your next group gathering. 

And every good hearty salad could also become a dip right? I have been craving extra crunch so I paired the dish with Trader Joe’s knock off version of Frito Scoops. I, of course, ate every bite on a Frito while Nick skipped the carbs for a lean and mean salad-only dinner. Let me know, what would you pick?

INGREDIENTS

Serving Size: 4

INSTRUCTIONS

• Bring a large pot of water to a boil. Drop husked corn on the cob into the hot pot and boil for 10 minutes until soft. Remove the corn from the water and let cool.
  • *Alternatively you could grill the corn alongside the chicken if your grill is large enough.
• Then clean the chicken breast and coat with the seasoning. 
• Grill chicken until cooked through (or cook in cast iron skillet).
• While the chicken cooks, whisk together all the dressing ingredients. 
• In a large bowl, cube avocados and shave corn kernels off the cob. 
• Once the chicken is cooked, chop into cubes. 
• Toss the chicken, corn, avocado, dill and dressing together. 
• Enjoy with some Frito Scoops!