Herbed Chicken, Bacon and Avocado Salad

  7 cups mixed greens

 1 cup cherry tomatoes cut in half
 1 large avocado, sliced
 8 ounces burrata
 2 ears of corn
 1 pound chicken breasts
 5 strips thick-cut bacon, cooked
 salt + pepper
 Olive or avocado oil
 Fresh basil + rosemary, small bunch of both

1 | Start by seasoning your chicken with salt, pepper, and rosemary to taste. Then grill until cooked all the way through, approximately 12 minutes on each side. While your chicken is cooking shuck your corn and coat in olive oil, salt, and pepper. Throw the corn on the grill for about 5 minutes, rotating continually. Just long enough to get grill marks.

2 | Once the chicken is done let it rest and cut the corn kernels off the cob and set aside.

3 | Now you can start by assembling your salad. Place the washed greens in a bowl. Add the sliced chicken, tomatoes, avocado, corn, bacon, and burrata. Drizzle a little avocado oil and season with salt + pepper.

4 | Serve the dressing on the side + enjoy!

BASIL + ROSEMARY BACON DRESSING
– 1/4 cup avocado or olive oil
– 1/4 cup red wine vinegar
– 2 tablespoons whole-grain mustard
– 2-3 tablespoons honey
– 1 teaspoon fresh rosemary
– 1 tablespoon fresh basil
– 1 strip of bacon
– 1 tablespoon leftover bacon grease, cooled a bit
– salt + pepper to taste

1 | Combine all the ingredients in a blender and blend until smooth. Serve alongside the salad and store any leftover dressing in the fridge for up to one week.