Receta Chicken and Corn Spinach Salad
I don’t have a story to tell with every recipe that I post. Sometimes, I am in a rush to cook and or eat. Believe it or not, I rarely make that same thing twice. Mainly because if I did, then I wouldn’t have a recipe to share with everyone.
That’s also part of the reason why I have no rhyme or reason to what goes up on the blog. I am a last-minute decision maker when it comes to cooking. Even if I buy all the ingredients with the intention of making it in the next 5 to 7 days. I just don’t operate like that. If I buy chicken breasts but decide I feel like eating shrimp, well, then I make the shrimp recipe.
Today, I whipped up a quick salad for lunch and it tasted so good that I had to post it here for everyone else.
Chicken and Corn Spinach Salad
Author: Marlene Baird
Serves: 2
- ⅛ cup fresh lemon juice
- /2 tablespoon chopped fresh rosemary
- 1 clove garlic, finely chopped
- 1 tablespoon olive oil
- kosher salt and black pepper
- 4 ounces boneless, skinless chicken breasts, cooked and sliced
- ½ cup corn
- baby spinach enough for two servings, chopped
In a small bowl, whisk together the lemon juice, rosemary, garlic, olive oil, salt, and pepper.
Toss the spinach, and corn with the dressing.
Top with sliced chicken breasts
3.2.2124
The combination of the corn, and chicken with this dressing is practically perfect in every way.
Thanks for stopping by and have a great day.
Marlene
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