Here it is — one of my favorite things.
A salad without all the usual vegetables. Could it get any better?
Yes — it can. Scoop this salad onto thin, crispy tortilla chips: salty, crunchy, and perfectly portable.
Or use those tired, broken chips that linger at the bottom of the bag after a weekend of snacking — the ones half-crushed but still full of flavor.
This is the kind of salad I reach for on a Monday — the day after a weekend of indulgence that included marshmallow-flavored blizzards, bourbon floats, pork belly, and oversized breakfasts. It’s the pretend-healthy meal that helps you feel like you’re starting fresh.
Okay, fine — I pretend it will make me feel lovely inside. Your version of a Monday salad might actually be full of greens, broccoli, celery, and things regular people eat during the week. I admire you for that.
But I am me.
Some weekends I become a bottomless pit — I could not get full no matter how much I ate. It happens occasionally, like a short-lived craving cycle. I sat at the dining table literally shoveling this salad into my mouth on tortilla-chip boats while my husband watched, baffled. Through a mouthful I said, “I just can’t get full.” He replied, “Neither can I!” and went on to eat three cheeseburgers with a whole sweet potato.
Story of my life.
Summertime Grilled Corn, Chicken + Blueberry Chopped Salad with Honey Lime Vinaigrette
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Ingredients
- 2 1/1 cups butter lettuce, chopped
- 2 ears grilled corn, cut off the cob
- 1/2 cup grape tomatoes, quartered
- 2/3 cup blueberries
- 2 slices bacon, cooked and crumbled
- 1 grilled chicken breast, chopped
- 1 avocado, chopped
- 1/3 cup crumbled feta
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 limes, juiced
- 2 teaspoons honey
- 1 teaspoon red wine vinegar
- 2 teaspoons olive oil
- Tortilla chips for serving
Instructions
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In a large bowl, combine the chopped lettuce, grilled corn, chicken, avocado, blueberries, tomatoes, bacon and feta. Season with salt and pepper, then toss to combine.
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In a smaller bowl, whisk together the lime juice, honey, olive oil and red wine vinegar. Pour the dressing over the salad, toss once more, and serve with tortilla chips.
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*Full disclosure: I may have watched an embarrassing number of Friends episodes this weekend.