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Summer Chicken Sink Salad with Basil&Balsamic

Eat This, Not That! logo Eat This, Not That! 7/27/2021 Claudia Sidoti
a dish is filled with food: Summer Chicken Sink Salad with Basil and Balsamic © Provided by Eat This, Not That! Summer Chicken Sink Salad with Basil and Balsamic

This is a play on the Kitchen Sink concept where you use what's on hand. In this case, I'm using chicken breast because I like to keep grilled chicken breasts on hand for summery entree salads like this one. The grilled corn is perfect in this salad because it adds sweetness and crunch. The combinations are endless so get creative with your salad!

Hot tip! Whenever you are grilling corn, throw a couple of extra ears and save them for salads or a light summer corn pasta or grain dish.

Looking for even more healthy meal ideas? You'll also love these 100 Easiest Recipes You Can Make.

You'll Need

For the salad:

6 cups chopped bibb&romaine lettuce

Tomato wedges

Grilled chicken, sliced

Grilled corn kernels

Roasted red peppers, chopped


Video: Believe It Or Not, this Delicious Summer Salad Is Made Out of Almost All Pantry Ingredient (My Recipes)

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Fresh basil, thinly sliced

Kosher salt&fresh ground black pepper.

For the mustard balsamic dressing:

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tsp whole-grain mustard

1 tsp honey

Salt&pepper

How to Make It

  1. Scatter about the lettuce across the bottom of a shallow salad or serving bowl and toss lightly to combine.
  2. In a circular pattern around the bowl place tomato wedges, sliced grilled chicken breasts, grilled corn kernels, chopped roasted red peppers, generous amounts of fresh thinly sliced basil.
  3. Season the salad with Kosher salt and freshly ground black pepper.
  4. For the dressing, combine the extra-virgin olive oil, balsamic, whole grain mustard, and honey in a mason jar or jam jar with a good sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw tightly and shake vigorously.
  5. Drizzle half of the dressing over the top, toss, and add more if desired. The dressing will last for up to 3 weeks when stored in the refrigerator.
 

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