Sourdough and Banana Pancakes
A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.
Read MoreGrilled Chicken and Charred Corn Salad
Drescription
This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 2 ears corn, husked
- 1 bunch fresh asparagus, trimmed
- ¼ cup olive oil, divided
- 4 teaspoons white wine vinegar
- 1 clove garlic, minced
- ½ teaspoon dijon mustard
- ¼ teaspoon ground paprika
- 2 large tomatoes, chopped
- 8 cups torn romaine lettuce
- 1 green onion, sliced
Directions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
- Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
- Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
- Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
- Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.
