This blueberry corn chicken salad is the perfect summertime salad! It combines greens, grilled chicken, corn, roasted pecans and fresh blueberries all tossed in a delicious maple balsamic dressing.
Pre-heat oven to 350°. Line a baking sheet with parchment paper. Add pecans to the sheet and toss with maple syrup and sea salt. Bake for about 10 minutes. Remove from oven, toss and allow to cool completely. This step can be done a day in advance.
Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.
Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to brown, about 7-8 minutes. If you’re using raw or thawed corn, you can add it to the sauté pan with the onion for extra flavor. If you’re using leftover grilled corn, there’s no need to add it.
Grab 3-4 plates and load on salad ingredients starting with a base of greens, shredded chicken, corn, onion, blueberries and maple roasted pecans. Serve with maple balsamic dressing, allowing everyone to add as much or as a little as they'd like. Store any leftover dressing in the fridge for later.
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Notes
Pecans – Not a fan of pecans? Swap in a different nut!
Red onion – Not a fan of red onion feel free to use yellow onion instead.
Mix-ins – Feel free to get creative in the kitchen and add your own toppings to the salad. Avocado, goat cheese, or pepitas would be great additions!