Ingredients
Salad
- 2 tbsp olive oil
- 4 ears of corn
- 3 avocados, diced into small chunks
- 1 large english cucumber, diced into small chunks
- 3 cups arugula
- 8oz feta cheese block
- 1 cup pickled onions
- 1 bunch dill, chopped
- 1 small bunch mint, roughly chopped.
- 8 boneless, skinless chicken thighs
Dressing
- 1/2 cup olive oil
- juice of 1 lemon
- 3 tbsp white wine vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tsp dill weed (or 1/4 cup more fresh dill)
Instructions
- Heat a large cast iron skillet with olive oil. Char corn on each side on high heat until golden brown, turning as you go. Once charred, removed from heat to cool.
- While corn is charring, make dressing by whisking all ingredients together. I like to use an immersion blender to ensure smooth blend.
- Pour 1/4 cup of dressing onto chicken thighs in a bowl and toss to coat. Set aside.
- Prep salad by adding diced avocado, cucumber, arugula to a bowl.
- Slice corn off cob and add to veggie bowl. Crumble block of feta on top, saving some for the very top of the salad. Add pickled onions, chopped dill and mint.
- To same cast iron pan that was used for the corn, turn head to medium and cook chicken thighs about 5-6 minutes each side or until internal temp 165F. Remove from heat and let rest 10 minutes before slicing.
- Toss salad with remaining dressing, then top with chicken and extra feta.
Category: salad, dinner
Method: stove top
Cuisine: American
