Grilled Chicken Salad with Corn, Bacons, and Bananas


This grilled chicken salad served with grilled corn on the cob, bacon bits, and grilled bananas, is so easy to make and make a fresh addition to your Summer menu.



SERVINGS: 4

4 boneless chicken breasts
4 ears of corns
1 cup bacon bits
4 ripe bananas
2 lbs bag salad mix (Dole's Classic Iceberg or Greener Selection is great!), rinsed and drained
salt and pepper to taste
vegetable oil, for brushing
butter, for brushing

For the dressing:
5 tbsp peanut oil
1 tbsp vinegar
2 tbsp maple syrup
2 tsp mustard

DIRECTIONS:
1. Season chicken breasts with salt and pepper, brush with oil, and grill for 15 minutes, turning once. Cut into strips.
2. Peel the corns and brush the sides with butter, (season with salt if desired), and brown on the grill.
3. Brush the bananas with butter and grill for 5 minutes.
4. Combine the dressing ingredients in a screw-top jar and shake well.
5. Place the rinsed salad mix in a large bowl. Pour dressing over it and toss well.
6. Distribute the salad mix into 4 salad plates. Place chicken strips, grilled bananas, and corn over the leaves and top with bacon bits.

1 comments on "Grilled Chicken Salad with Corn, Bacons, and Bananas"

VINCENT said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

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Best regards,

Vincent
petitchef.com

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