This classic American garden salad has the bounty of the county. From creamy avocado and juicy tomatoes to salty bacon, its got all the bases covered for a satisfying salad liked no other!
White Wine Vinegar(ContainsSulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Heat a large non-stick pan over medium-high heat. When pan is hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 4-5 min. Transfer to a plate.
While corn chars, pat chicken dry with paper towels, then season all over with 3/4 tsp garlic salt (dbl for 4 ppl) and pepper. Set aside. Cut the bacon into 1/2-inch pieces. Add the bacon to the same dry pan. Cook, stirring often, until crispy, 4-5 min.** Transfer to a paper towel-lined plate.
Add the chicken to the same pan. Cook, until golden, 3-4 min per side. Transfer chicken to a baking sheet. Roast in bottom of oven, until cooked through, 13-16 min. ***
While the chicken cooks, on a clean surface, halve the tomatoes. Peel, pit then cut avocado into 1/2-inch pieces. Finely chop the chives. Combine the goat cheese with half the chives in a medium bowl.
Whisk the honey, Dijon, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Stir in the remaining chives. Separate half the dressing to a small bowl and set aside. Add the kale to the large bowl of dressing and toss to combine. Season with salt and pepper. Set aside.
Divide the kale between plates. Top with charred corn, tomatoes, avocado and herby goat cheese. Slice the chicken. Top salads with the chicken. Sprinkle over the bacon. Drizzle over remaining dressing.