Salad with Grilled Chicken, Grilled Corn & Avocado

 

2 cups grilled chicken breast, chopped, I marinated it first with oil & vinegar and some spices

1 cup grape tomatoes halved

2 avocados, chopped

1-2 cups corn, grilled

2-3 slices bacon, cooked very crisp and chopped

½ head Iceberg lettuce, chopped

1 bag or tub mixed greens or greens of choice

Mix iceberg lettuce and greens together in a large bowl.  Then layers all other ingredients over the top. Drizzle with the dressing just before serving.

 

Vinaigrette Dressing with Blue Cheese

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar (or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)

Pinch of kosher salt

A turn of freshly ground black pepper

1-2 tablespoons fresh chopped herbs like dill, basil, parsley, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)

1 garlic clove, grated

2 tablespoons *Gorgonzola or you use grated or crumbled Parmesan, Pecorino Romano, or feta cheese

Pinch of crushed red pepper flakes

1 teaspoon Dijon mustard

½ teaspoon sugar

 

Directions:

Add all the ingredients except the blue cheese to a small mason jar, screw on the lid and shake until blended, or you can whisk the ingredients together in a bowl or whirr them together in a blender. Taste and adjust seasonings if desired and add the cheese of choice.

Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days. Without the cheese, it will keep longer. I used dill, parsley, basil, and thyme in the dressing.