This easy Summertime Salad checks all the boxes: it is healthy, quick and easy to prepare, and delicious! It’s my go-to dinner on nights when I don’t feel like cooking.
Everyone is always looking for more fast and easy ways to feed their family, right? This salad is a perfect meal to serve on a busy weeknight. It’s made with crisp romaine lettuce topped with freshly steamed corn, sliced tomatoes, avocado, rotisserie chicken, shaved parmesan, topped with a roasted garlic dressing. It’s an uncomplicated meal that utilizes summer produce.
The fresh corn adds a little something extra to this salad. As somone who moved from the East Coast to the Midwest, I love how it is so easy to find fresh corn at the grocery store, and how cheap it is! Charles loves corn, and get excited whenever I incorporate it into a meal. Cooking the corn is the only cooking involved in preparing this meal. Get that steaming first and then do your chopping and assembly of the salads while the corn cooks.
I served the salad with some garlic bread just to make the meal a little heartier and more filling. You could add crutons instead. Adding cooked tortellini would be another way to make the meal more substantial. We find that if we don’t have at least some carbs with our dinner we will be back in the kitchen searching for a second dinner.
I used a yogurt-based roasted garlic dressing, I like it because it is creamy and flavorful but lower in fat and calories. You can use your favorite salad dressing, most dressings would pair well with this salad. You could even use blue cheese dressing and top the salad with blue cheese instead of parmesan. Or add cheddar cheese and ranch!
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Easy Summertime Salad Recipe:
- 2 ears of Corn on the cob
- 1 teaspoon Butter
- dash of salt
- 1 head Romaine Lettuce
- 1 cup Grape or Cherry Tomatoes, sliced in halves
- 1/2 an Avocado, cut into slices
- 1 Rotisserie Chicken
- 2 tablespoons shaved Parmesan
- Roasted Garlic Dressing
Remove the husks from the corn. Bring 2 inches of salted water to boil, if you have a steamer basket place it over the water. If you don't have a steamer basket, place the corn in the water. Once the water is boiling, add the corn. Let the corn cook for 6-8 minutes, until tender. Remove from the steamer and let cool until it can be handled.
While the corn is cooking, slice the romaine lettuce in half vertically and place each half on a plate. Add some rotisserie chicken, I like to cut off the breasts and cut them into slices. (I usually save the dark meat for later but do whatever you like). Add the tomatoes and avocado.
Add the corn once it has cooled. Slice the corn off the cob (oxo makes a handy peeler that does this perfectly) and into a bowl. Season the corn with the butter and salt to taste. I always season corn before adding it to anything, it makes it so much better.
Sprinkle the corn and parmesan over the salad and add the dressing. Serve immediately.