Sweet Corn and Blueberry Salad w/ Pan-seared Chicken

Corn and Blueberry Salad

Makes 2 Servings | Prep Time:  20 minutes


Optional additions:  toasted almonds or other nuts, slivered red onions, feta


  1. Toss chicken in olive oil, salt, and pepper.  In a medium sauté pan, brown and cook chicken until completely cooked or internal temperature reaches 165F.  Set aside.
  2. Cut corn from cobs being sure to remove any remaining corn silk.
  3. In a large salad bowl, place green leaf, corn, blueberries, and balsamic dressing. Toss until thoroughly coated.
  4. Divide into two salad bowls, top with chicken. Serve immediately.