Microgreens & Grilled Corn Summer Salad

Feeds: 4-6 ‍Prep Time: 25 mins

Cook Time: 40 mins

Total Time: 1hr 5 mins

Ingredients

• Salad

  • 2 tubs microgreens (about 4–5 cups)

  • 3 cobs corn

  • 2 chicken breasts

  • 1 cup chopped cucumber

  • 1 cup chopped peppers

  • 1/2 cup chopped radish

  • 3/4 cup crumbled feta

  • 1 diced shallot

  • Olive oil

  • All The Rage chipotle garlic seasoning (for the corn)

  • Steak spice (for the chicken)

  Balsamic Dressing

  • 3/4 cup olive oil

  • 2 tsp Dijon mustard

  • 1 heaping tbsp honey

  • 1 tbsp balsamic vinegar

  • Salt & pepper, to taste

  Directions

  1. Drizzle the corn with olive oil and season generously with chipotle garlic seasoning. Wrap in foil and BBQ indirectly for about 30 minutes. Remove the foil and place the corn directly on the grill for another 10 minutes to get a nice char. Once cool enough to handle, cut the kernels from the cob.

  2. Brush the chicken with olive oil, season with steak spice and grill until cooked through. Let rest for a few minutes before slicing.

  3. While the chicken and corn cook, combine the microgreens, cucumber, peppers, radish, feta and shallot in a large bowl.

  4. In a small bowl or jar, whisk together the olive oil, Dijon mustard, honey, balsamic vinegar, salt and pepper until well combined.

  5. Add the grilled corn and sliced chicken to the salad. Drizzle with the dressing and toss just before serving.

  If you haven't tried microgreens yet, consider this your sign! They're fresh, crisp and full of flavour without being bitter. They're also packed with nutrients, making them an easy way to level up any salad.