Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 2 ears fresh corn
  • 8 ounces boneless, (skinless chicken breast)
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and black pepper
  • 3 ounces Romaine lettuce, (chopped)
  • 3 ounces baby spinach
  • 1 medium Hass avocado, (peeled and chopped)
  • 2 cups blueberries, (rinsed)
  • ¼ cup queso fresco ((can substitute feta))
  • ¼ cup pepitas ((pumpkin seeds))
  • ¼ cup blueberries
  • 1/3 cup olive oil
  • ¼ c white wine vinegar
  • ½ teaspoon cumin
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper

Instruction

  • Heat a grill or grill pan over medium high heat and add the olive oil. Add the corn to the pan and cook, turning occasionally, until charred on all sides. Remove from pan. Let cool and then cut the kernels off the cobs.
  • Sprinkle the chicken with chili powder, cumin, ¼ teaspoon salt and a pinch of pepper. Add the chicken to the pan and cook 4-5 minutes on each side until cooked through. Remove from pan. Let chicken cool and then chop into bite-sized pieces.
  • Arrange the lettuce and spinach in a large serving bowl. Arrange the chicken, corn, avocado, blueberries, queso fresco, and pepitas in rows on top of the greens.
  • To make the Blueberry Vinaigrette, puree the blueberries, oil, vinegar, cumin, honey, mustard together in a mini food processor or blender. Season the dressing with salt and pepper to taste. Serve with the salad.