Ingredients
2 ears of organic corn, husks removed
zest and juice of 1 lime
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
1 heaping teaspoon chopped fresh cilantro
salt and pepper, to taste
1 package (5 - 6 ounce) of leafy romaine or mixed salad greens
2 cups cooked chicken, cut into bite-size pieces or shredded (I like rotisserie)
1 avocado, cubed
4 slices bacon, cooked crispy and crumbled
Instructions
Grill the corn over medium heat turning to char on all sides. Remove - when cool enough to handle cut the corn from the cob.
Meanwhile make the dressing by whisking the lime zest, juice, mustard and honey together in a small bowl. Slowly drizzle in the oil while whisking and continue whisking until creamy. Mix in the cilantro and salt and pepper to taste.
Divide the romaine between two plates, drizzle with dressing, top with the chicken, corn, avocado and bacon. Drizzle with more dressing and season to taste with salt and pepper.
