Keyword: Bacon, Chicken, corn, Dinner, main course, summer
Servings: 3people
Ingredients
1/2head iceberg lettuce chopped
1cupcherry or heirloom tomatoes - quartered
1/2poundbacon- cooked and chopped
1cucumber - diced
1/2cupfeta cheese -crumbled
2corn on the cob or ~1 1/2 cups corn - cooked or grilled corn cut off
1poundchicken tenders - diced - grilled or cooked in a skillet with saltpepper and seasoning of choice.
2Hard boiled eggs - optional
Ranch or desired dressing of choice
Instructions
Season chicken tenders with salt and pepper or seasoning of choice.
Grill on 375 F. for ~10-20 minutes (time depends on thickness of tenders and if they are fresh or frozen) or until tenders are cooked through (internal temperature should be 165 F.)
Remove from grill and let rest for a minute before slicing into bite size pieces.
While chicken is cooking, cook whole corn on the cobb, left in the husks on the grill OR boil corn on the cobb without the husks until cooked, slice off the corn from the cobb and set aside for the salad. You can use frozen or canned corn too, just cook then cool.
Place the chopped lettuce, in a bowl, followed by quarter cherry tomatoes, cooked and chopped bacon, diced cucumber, feta cheese, corn, chicken tenders and optional hard boiled eggs.