Chicken
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1 1/2lb bone-in chicken breast
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1 ½ tsp salt
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2 tsp Mrs. Dash Table Blend
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2 tsp Mrs. Dash Garlic blend
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1 ½ tsp paprika
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Drizzle olive oil
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Juice of 1 lime
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3 cups of mixed greens lettuce, rinsed, chopped
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6-8 cherry tomatoes cut in halves
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6-8 rings of pickled onions
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4-5 slices of goat cheese
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1 golden beet
Other Ingredients
Homemade Pickled Onions
Simmer vinegar & sugar over medium heat then, add to a mason jar. Add thinly sliced onions to the jar & allow to sit for 30 minutes. (you’ve just made pickled onions!)
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1/4 cup red onions, thinly sliced
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1 ½ cups vinegar
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½ cup sugar
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1 can of chickpeas
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½ tsp Mrs. dash garlic blend
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½ tsp paprika
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Drizzle olive oil
Chickpeas
Corn
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2 corn on cobs
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Drizzle olive oil
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Season chicken with salt, Mrs. Dash Table Blend & garlic blend, paprika, olive oil, & lime. Place in a preheated oven on roast at 400. Cover with foil for the first 10 minutes then baste and finish cooking uncovered for an additional 15 minutes. Remove from the dish & allow it to cool. Thinly slice & set aside.
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Rinse & dry chickpeas with paper towels. Cut corn off the cob. Prepare chickpeas & corn on the same baking tray but in two separate pieces of foil. Drizzle both corn & chickpeas with olive oil. Season chickpeas with Mrs. Dash's garlic blend & paprika, toss, & place in oven at 400 on the roast for 25 minutes. They should be golden & toasty.
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Assemble salad. Place chopped salad on a plate, then arrange all other ingredients in a wedge shape to resemble slices of a pie. Add tomatoes, sliced chicken breast, roasted sweet corn, pickled onions, goat cheese, & chickpeas.
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Mix honey, olive oil, rice wine vinegar, salt black pepper, & mustard to make the honey mustard vinaigrette. Drizzle dressing over the salad.
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Eat & enjoy!
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3 tbsp honey
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1/3 c olive oil
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1/3 cup rice wine vinegar
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½ tsp. salt
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½ tsp black pepper
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2 tbsp mustard
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