A light + refreshing spring and summer salad that is oh so satisfying. Sweet bursts of cherry + corn balanced out with a tangy honey mustard + crunchy pecan crusted baked chicken.
2 ears of corn, husks removed
1/4t black pepper
1/4t dried thyme
1/4t garlic powder
3T dijon mustard
3T red/white wine vinegar
3T olive oil
1 chicken breast, butterflied in two
1c pecans, toasted + finely chopped
1 1/2c cherries, pitted + halved
1 avocado, sliced
Preheat oven to 375°F. Place the corn on a baking sheet and roast for 40-50 minutes, turning every once in a while. Or cook the corn whatever way you like most. Allow to cool a bit then cut the kernels off and set aside.
Meanwhile, mix together salt, pepper, thyme, garlic powder, dijon, honey, vinegar + olive oil then pour 2-3T in a separate bowl set the rest aside (far from the raw chicken). Brush the 2-3T on both sides of the chicken then top with chopped pecans. Roast for 15-20 minutes depending on how thick your chicken is. Set aside to cool so it doesn’t wilt your salad.
Dump arugula in a large bowl, top with cherries, avocado, corn + chicken then drizzle the reserved dressing all over + serve!