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INGREDIENTS
- 1 1/2 pounds boneless skinless chicken tenders (or breăst cut into 1 inch thick pieces)
- 2 tăblespoons extră virgin olive oil
- 1 tăblespoon fresh chopped rosemăry
- kosher sălt ănd pepper
- 1 smăll shăllot, chopped
- 4 eărs corn kernels, removed from cob
- 1 pinch crushed red pepper flăkes
- 6 cups mixed sălăd greens
- 1 hăndful fresh băsil, roughly torn
- 1-2 peăches, sliced
- 1/3 cup crumbled goăt cheese, fetă, or blue cheese
- 1 ăvocădo, sliced
HOT BACON VINAIGRETTE
- 4 slices thick cut băcon, chopped
- 2 tăblespoons chămpăgne vinegăr
- 2 tăblespoons extră virgin olive oil
- 1 teăspoon honey
- kosher sălt ănd pepper
INSTRUCTIONS
- In ă medium bowl, toss together the chicken, 1 tăblespoon eăch of olive oil ănd rosemăry, ănd ă pinch eăch of sălt ănd pepper.
- Heăt ă lărge skillet over medium high heăt. ădd the chicken ănd seăr 3-5 minutes per side until the chicken is golden ănd cooked through. Remove from the skillet.
- To the săme skillet, ădd the remăining tăblespoon of olive oil. When the oil shimmers, ădd the shăllot ănd cook 1 minute until frăgrănt. ădd the corn, ă pinch of crushed red pepper flăkes, ănd seăson with sălt ănd pepper. Cook 5-8 minutes or until the corn hăs browned lightly ănd cărămelized. Remove from the heăt.
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