Between foreign travel, visiting family, participating in an upcoming wedding (and all that entails) I can barely squeeze in work, house cleaning and the occasional good nights rest let alone time to write. I've had to put my inner-voice on hold for a while to live this hectic thing called life and am missing the blogging world immensely. I promise you, as well as myself, that I will be back to writing more regularly soon. Thanks for your patience.
Today, during my layover in Portland OR, I celebrated Mother's Day by spending the afternoon with my brother. If we couldn't spend it with our mom, I'd say spending it together was a good substitute.
We worked up our appetites by venturing through the huge Saturday/Sunday market, filled
with tons of booths selling the most unique, interesting merchandise
(and yes, most vendors put a bird on it ;) Afterward, we picked out a nice, shady spot in the grass for a picnic. Along with chips, guacamole, salsa, fresh berries and my famous trail mix, we had a delicious corn and green bean chicken salad. The crisp green beans complimented the Italian herb chicken while the fresh corn lent a subtle sweetness to the mix. It won over it's consumers and is now on my list of favorites.
When I whipped together this simple salad, I didn't realize I had struck a gold mine of deliciousness. Perfect for summer picnics, camping, potlucks, luncheons or a hotel-easy dinner, this salad is sure to satisfy.
Corn and Green Bean Chicken Salad
Free of Gluten, Wheat, Eggs, Dairy, Soy, Nuts
Low Glycemic
Ingredients:
(serves 2-3 as a main dish, 4-6 as a side)
2 Chicken breasts cut into 1 inch cubes
1/2 pound fresh green beans cut into bite size pieces
2 ears of corn on the cob, shucked and rinsed
Extra virgin olive oil
Italian seasoning (Thyme, Rosemary, Basil, Parsley)
Garlic or Garlic Powder
Salt
Pepper
1. In a medium pot, steam green beans for about 5 minutes, until cooked but slightly crunchy. Then transfer to a strainer and rinse with cold water to prevent further cooking.
2. Re-fill the pot 2/3 full of water and bring to a boil. Add corn and cook for 10 minutes.
3. While the corn is cooking, saute chicken in olive oil until all signs of pink are gone. Season with desired amount of Italian seasoning, garlic, salt and pepper.
4. Remove corn from water. Once cool enough to do so, cut the kernels off the cob with a pairing knife.
5. Toss together chicken, green beans and corn.
6. Lightly coat with olive oil, chill and serve.
For the best tasting salad, purchase these ingredients at your local farmers market. Not only will your salad have incredible flavor and be more nutritious, you will be helping support your neighbors and your community. It's a win win!
As Always,
