Serves 1
Directions
- 1Shuck the corn.
- 2Rub Mediterranean spice blend into the chicken thighs.
- 3Sear the chicken thighs on a preheated medium-high grill for about 7 minutes on each side until crispy, brown, and 165 internal.
- 4Cook the corn until it has a nice char.
- 5Put everything on a wire rack to rest and cool.
- 6Slice the cherry tomatoes in half.
- 7Finely chiffonade fresh basil.
- 8Rinse and drain one can of chickpeas and one can of white beans.
- 9Drain one container of mini mozzarella balls and cut those in half.
- 10Slice the corn off the cob.
- 11Chop the chicken into bite-sized pieces.
- 12Start on the dressing with olive oil, lemon juice, balsamic vinegar, mustard, seasoning, and honey.
- 13Use a milk frother dressing mixer hack until it is extra creamy and smooth.
- 14Put everything in a big bowl.
- 15Scoop in fresh avocados.
- 16Pour the dressing over it and mix everything up.
Ingredients
- corn
- olive oil
- Mediterranean spice blend
- chicken thighs
- cherry tomatoes
- fresh basil
- 1 can chickpeas
- 1 can white beans
- 1 container mini mozzarella balls
- 2 avocados
- 2 parts olive oil
- 1 lemon juice
- balsamic vinegar
- mustard
- seasoning
- honey
Equipment
grillwire rackcutting boardknifestrainermilk frother dressing mixer
Tips
- This recipe keeps well for a couple of days in the fridge or is perfect straight up.
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