BLT Salad with Corn and Avocado
Summer is here and it's time to celebrate the sweet burst of the perfect juicy tomato. This BLT Salad with Corn and Avocado will have your taste buds dancing with the combination of smoky, sweet, creamy, and crunchy flavors and textures.
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Servings: 4
Equipment
- 1 Large skillet
- 1 Baking Dish
- 1 pot
- 1 Serving bowl
Ingredients
- 1 lbs chicken tenders or chicken breast
- 2 tbsp ranch seasoning
- 1 1/2 tsp kosher salt
- 1/3 cup olive oil
- 2 lemons, juiced
- 2 Melissa's Produce heirloom tomatoes, cut into large chunks
- 1 tsp Dijon mustard
- 1 avocado, sliced
- 1 lbs thick cut bacon
- 2 ears corn
- 2 cups baby spinach
- 1/2 baguette, large cubes
Instructions
- Preheat the oven to 400 degrees. Spray a baking dish with nonstick baking spray.
- Season the chicken with 1 tbsp of ranch seasoning and 1 tsp of salt. Place into the baking dish.
- Let the chicken cook for 15-20 minutes or until the internal temperature of the chicken is 165 degrees. Let cool enough to handle.
- Chop the chicken into large chunks and set aside.
- Add the bacon to a large skillet over medium heat. Let cook until both sides are crispy, turning occasionally. Remove the bacon from the skillet and allow it to drain on a paper towel lined plate. Give it a rough shop.
- Add the baguette cubes to the same skillet with the bacon drippings. Allow all sides to brown to golden and get crispy. Remove from the pan.
- Add the corn to a pot of water and bring it to a boil. Let cook until it turns bright yellow. Remove it from the pot and allow it to drain and cool.
- Cut the kernels of corn off the cobb and set aside.
- Add the olive oil, 1 tbsp of ranch, 1/2 tsp of salt, lemon juice, and mustard to a bowl and whisk to combine.
- Add the baby spinach, chicken, bacon, tomato chunks, corn, and croutons to a bowl. Drizzle the dressing over the top. Gently toss to combine.
- Arrange the avocado slices over the top of the salad.
- Enjoy!
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