I finally had a night at home with the man last night, well half a night. Actually I didnt get home until it was approaching 10pm but that is the earliest both of us have been home in a while. I was a little late because of a dance party opening at my Yoga studio. They are expanding to another section of the building and I was part of the christening yoga class. Great energy, lots of power and yummy vegan treats. They actually had a keg of kambucha!!! I had to partake in freshly shaved rhubarb flavored ice and then was on my way. We decided to try and make dinner, something light and fresh and Rj suggested corn and avocado. Luckily I had just seen this brand new recipe for an avocado and corn chicken salad in real simple and decided to give it a try. I also remembered I hadnt made one of my favorites my corn feta walnut salad for a while so i decided upon cornapalooza.

I prepped and made both at the same time and in the end ended up dumping one into the other to make one large corn monsterpiece. But either one or together itll get your corn aching fix filled.

for the chicken salad you will need:

2 lemons
2 tbsp fresh rosemary
4 garlic cloves chopped fine
2 ears corn
2 boneless skinless chicken breasts
4 tbsp evoo s/p
5 cups of spinach, i actually used romaine and arugula. whatevs.
2 oz parm cheese, the good kind not the green kind.

and for the corn salad you will need:
4 ears of corn(or four cups of corn if you buy it prepped)
2 jalapeno, seeded and thinly chopped
1/2 cup feta cheese
1 cup walnuts
2 tbsp lime juice fresh
2 tbsp evoo s/p

first of all, use as much corn as you want. and go from there. i boiled my corn for about 10 minutes because i dont have the luxury of a grill, then once cooled cut the kernels off and divided accordingly. While waiting for water to boil. I made my vinaigrette for the chicken salad.

Add the lemon juice, olive oil, s/p, rosemary and garlic together and stir. then divide in half, keeping one half for dressing and put your chicken breasts to rest in the other half. the chicken should be grilled with the vinaigrette bout 8 minutes per side until done and then left to rest before cutting into bite size chunks. This is also a great time to toast your walnuts. Either put them in an oven at 400 for 6-8 minutes or just put them in a dry pan on the stove till you can smell em. This is also when I made my secret bacon that I added into the salad, but thats just me. I wanted it with the avocado. This is not in the real recipe but was D-licious.

Once the corn is prepped, simply mix your corn salad corn with the walnuts, cheese, evoo, s/p and jalapeno for some goodness. and when the chicken is cooled and sliced, add it, the rest of the chicken salad corn, the rest of the dressing, a sliced avocado(and the bacon) to the salad topping it with a little parmesan cheese. And then if your like me dump it all into a huge bowl and eat it as one or just eat it as a meal with a side, all with corn. It is light and simple and amazing.