Chicken · entree · Salad

End of Summer Salad

This is it. Summer’s last hoorah.

Oklahoma is taking the deep dive with the arctic front coming in from Canada tonight. We’re not going to get too cold, but we’ll finally feel those fall-like temperatures.

That means no more sandwiches, wraps and salads. Instead, all of my summer produce will quickly be replaced by fall veggies like root vegetables, winter squash and greens. I see many soups and stews in my future as well…

To celebrate summer’s last breath, I made the ultimate end-of-summer salad. It’s got all the best summery things in it: sweet corn, tangy fresh strawberries, cucumbers and fried green tomatoes.

I showed you how to make fried green tomatoes the other day, so we won’t go into that here. Everything else for this salad is self-explanatory and really easy to whip up.

I don’t like raw corn, so I toasted my fresh corn kernels with a little bit of butter, salt, pepper and chili powder. Cooking it softens the kernels and brings out the real sweetness inside. I highly recommend doing this to corn before you add it to salads or salsas!

Enjoy!

End of Summer Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

A vibrant, zesty and slightly spicy salad to celebrate the end of summer.

Ingredients

  • 1 lb. chicken breast, cubed
  • 2 TBS. olive oil
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. ancho chili powder
  • 1 tsp. garlic powder
  • salt & pepper
  • 2 corn cobs, shucked and kernels sliced off
  • 2 TBS. butter
  • 4 cups spring mix
  • Ranch dressing, for topping (I prefer Litehouse’s Dill Ranch)
  • Sliced strawberries, chopped cucumbers, and fried green tomatoes, for topping

Directions

  1. Heat oil in a large pan over medium-high heat. Season chicken with cumin, 1 tsp. chili powder, anchor chili powder, garlic powder, salt and pepper. Cook chicken in hot oil until browned and cooked through, about 4-5 minutes per side. Transfer to a plate to cool.
  2. In a medium-sized saucepan, melt butter over medium heat. Add corn kernels, remaining teaspoon chili powder, salt and pepper and cook until softened, about 3-4 minutes.
  3. Make the salad: top a greens with cooked chicken, sliced strawberries, cucumbers, fried green tomatoes and sprinkle corn on top. Dress with ranch dressing and serve.

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