I don’t eat much in the summer. I’m hot and grumpy (because I’m hot) and I don’t really feel like it. Which becomes a problem when by 330 I still haven’t eaten yet, and I’m miserable. But, as the vicious cycle of low blood sugar in my own body goes, once it drops and I’ve gone too long my appetite leaves. And because I still don’t eat, it gets worse until I finally eat something… and it usually is something fast and not really effective. With that in mind, I am really trying to stay on top of the cycle so I can skip right to the end… the part with a full (and happy) belly.
And although I really enjoy a chopped salad or maybe a rule-breaking meal, chicken is my favorite protein to serve on my salad. I love grilled chicken, but don’t want to heat up the grill on a daily basis, so on the weekends, I have Matt grill up a LOT. It stays in the fridge until I’m inspired… or hungry. Lucky for us, I was hungry and inspired when I tossed together this salad that packs perfectly for an office or picnic lunch.
You can grill the corn along with the chicken or use canned corn. Any type of tomato would be tasty, but right now, I am loving the grape tomato. I’m also really into black beans and cotija cheese. It crumbles up nicely and if your your chicken is fresh from the grill, it melts fantastically on top!
Summer Grilled Salad
- 3 chicken breasts – grilled
- 1 cup corn – grilled
- 1 cup black beans
- 1 cup tomatoes – chopped
- 1/2 cup cotija cheese – crumbled
- tortilla chips (This is a special request from Matt… I’ve never felt the need to add them.)
- 2 Tbsp. olive oil
- 2 Tbsp. white vinegar
- 2 Tbsp. sour cream
- 2 Tbsp. salsa
- 1 tsp. onion powder
- 2 Tbsp. chives – minced
Go to town chopping the chicken, lettuce and tomatoes. Toss together with the beans and corn. (At this point, you can stop prep and put your salad in containers for work or a picnic, or you can fill your plate!) Put the olive oil, vinegar, sour cream, salsa, onion powder and chives in a container and shake vigorously. Once you’ve plated the salad, pour the dressing and top with cheese. If you’re like Matt, you can also add tortillas.
The chicken and veg mix will stay fresh in your fridge for up to 4 days. I like to keep it in pint-sized ball jars with a lid and pull a serving out as needed.