Succotash Salad with Buttermilk Avocado Dressing
PREP 25 minutes
COOK 20 minutes
SERVES 4
Ingredients:
- 2 ears fresh sweet corn
- 1 cup fresh lima beans
- 1 large head butterhead (Boston or Bibb) lettuce, torn
- 2 cups sliced grilled chicken breast*
- 6 slices lower-sodium, less-fat bacon, crisp-cooked and chopped
- 1⁄2 cup chopped red onion
- 1⁄2 cup crumbled blue cheese or feta cheese (2 oz.)
- 1 recipe Buttermilk-Avocado
- Dressing
Directions:
- Cut corn kernels from cobs; discard cobs. In a small saucepan bring 1 cup lightly salted water to boiling. Add lima beans; simmer about 15 minutes or until tender. Remove with a slotted spoon. Add corn to water. Simmer about 3 minutes or until tender; drain.
- Arrange lettuce on a large platter. Arrange the next four ingredients (through cheese) and the corn and lima beans in rows on lettuce. Serve with Buttermilk-Avocado Dressing.
BUTTERMILK AVOCADO DRESSING
In a blender combine 3⁄4 cup buttermilk; half of an avocado, seeded and peeled; 1 Tbsp. snipped fresh Italian parsley; 1⁄4 tsp. each onion powder, dry mustard, salt, and black pepper; and 1 clove garlic, minced. Cover and blend until smooth.
[update title="TO GRILL CHICKEN" icon="info-circle"]Lightly season 12 oz. skinless, boneless chicken breast halves with salt and pepper. Grill chicken, covered, over medium heat 12 to 15 minutes or until chicken is no longer pink (165°F), turning once.[/update]
[info title="Nutritions" icon="info-circle"]Per Serving 345 cal., 13 g fat (5 g sat. fat), 82 mg chol., 609 mg sodium, 24 g carb., 5 g fiber, 7 g sugars, 33 g pro.[/info]
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