Good Lifestyle

It is a play on the concept of kitchen washbasin where you use what is on site. In this case, I use the chicken breast because I like to keep the chicken breasts grilled by hand forSummer input salads like this one. Grilled corn is perfect in this salad because it adds sweetness and crunch. The combinations are endless, then do creativity with your salad!

Hot trick! Whenever you are grilling corn, launch some extra ears and save them for slight summer salads or core dough or a grain dish.

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You will need

For salad:

6 cups of bibb and chopped Roman lettuce
Tomato neighborhoods
Grilled chicken, sliced
Grilled corn kernels
Roasted red peppers, chopped
Fresh basil, finely sliced
Basher salt and black pepper on the ground.

For the balsamic dressing of mustard:

3/4 cup extra virgin olive oil
1/4 cup of balsamic vinegar
2 TSP whole grain mustard
1 TSP Honey
Salt pepper

How to do it

1. Save on lettuce through the bottom of a shallow salad or a bowl to serve and mix slightly to combine.
2. In a circular pattern around the tomato quarters of the bowl, sliced ​​grilled chicken thighs, grilled corn kernels, ground roasted red peppers, generous amounts of freshly trenched sliced ​​basil.
3. Season the salad with kosher salt and freshly ground black pepper.
4. For the vinaigrette, combine extra-virgin olive oil, balsamic mouth, whole grain mustard and honey in a mason pot or jar with a good sealing cover. Add a big pinch of salt and some grindings of black pepper. Screw closely and shake vigorously.
5. Sprinkle half of the bandage on top, mix and add more if you wish. The dressing will last until 3 weeks when it is stored in the refrigerator.

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