Summer Chicken Salad with Bacon, Corn, and Avocado

Instructions

Place a piece of chicken between 2 sheets of plastic wrap on a cutting board and use a meat mallet to pound it to about ¼-inch thickness, flipping it over to pound both sides. Repeat with the 2nd piece then transfer them to a gallon size zippered food storage bag.

Marinate the Chicken

In a small bowl, whisk the lemon juice, olive oil, dijon, garlic, and Cajun Seasoning Mix. Pour the marinade over the chicken in the bag and move the chicken around until it is well coated. Press out as much air as possible, seal the bag, and refrigerate for at least 1 hour or up to 8 hours

Cook the Bacon

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Place the bacon on the baking sheet and cook for about 15 minutes, or until cooked and crisp. Remove from the oven and transfer the bacon to a double layer of paper towels and blot them of excess grease. Set aside.

Cook the Corn

Place the ears of corn in a large pot of water, bring it to a boil, then reduce the heat and cook at a low boil for about 5 minutes, or until just beginning to soften (should still be crisp-tender). Turn off the heat and transfer the corn to the cutting board to cool slightly. When cool enough to handle, slice the kernels from the cob and in a small bowl, toss them with about ¼ teaspoon salt. Place the bowl in the refrigerator while you prep the remaining ingredients.

Cook the Chicken

Coat a nonstick skillet with a little olive oil, place it over MEDIUM heat, and cook the chicken until well browned on both sides and the internal temperature reads 165 degrees F when measured with an instant read thermometer. Transfer the chicken to a cutting board to rest and cool.

Assemble and Serve

In a large salad bowl, combine the lettuces, cooled corn, tomatoes, basil, mint, and bacon, and toss well to combine. Add the cooled chicken and avocado and toss again, lightly, so you don't smash the avocado.

Serve drizzled with Apple Cider Vinaigrette.

Main Course,Salad