Fall Bounty Chicken Salad

  • 1 tsp. cooking fat - I used bacon fat
  • 1 pound boneless, skinless chicken thighs
  • 1 ear of corn, shucked and sliced off the cob
  • ¼ cup chopped rainbow chard
  • 6 oz. cherry tomatoes, halved
  • 4-6 mini sweet orange peppers, seeded and chopped
  • ¼ cup shelled edamame
  • 1 cucumber, peeled and chopped
  • 1 avocado, chopped
  • 8 oz. chopped romaine
  • ¼ cup light vinaigrette

Heat the cooking fat of your choice over medium-high heat in a nonstick skillet. When the cooking fat is hot/melted, add the chicken thighs and sear for 4 minutes per side, allowing a bit of caramelization to occur. Remove the thighs and let them rest briefly on a cutting board while you sauté the corn and chard.

Once the chicken is out of the pan, add the corn and rainbow chard. Turn off the heat and stir frequently to lightly sauté the vegetables. Coarsely chop the chicken into bite-sized pieces and return to the skillet. Turn the stove to medium heat and continue cooking the chicken and veggies until the chicken is cooked through and the vegetables are tender and fragrant. Remove from the heat and set aside while you prepare the rest of the salad.

Toss the remaining ingredients in a large serving bowl to combine. Add the warm chicken and veggies and toss again. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes