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Summer barbecue on a platter! This satisfying grilled chicken and pastrami salad with cooked eggs, avocado, corn on the cob, and a poppy seed vinaigrette is robust enough to serve as a full meal.
2 boneless skinless chicken breasts
2 teaspoons Gefen BBQ Sauce
2 teaspoons Montreal chicken seasoning
2 teaspoons olive oil
1 package Meal Mart Pastrami
2 hearts of Romaine lettuce, chopped
1 cup heirloom tomatoes, cut in half
1 avocado, diced
2 ears corn on the cob, kernels removed
2 hard-boiled eggs, sliced
1/3 cup Gefen Olive Oil
1/3 cup canola oil
1/3 cup Tonnelli Apple Cider Vinegar
2 tablespoons sugar
1 and 1/2 tablespoons finely chopped onion
1 tablespoon poppy seeds
1 teaspoon Haddar Dijon Mustard
salt, to taste
Add the chicken to a bowl and toss with the olive oil, Montreal chicken seasoning, and BBQ sauce.
Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
Grill the chicken for five to eight minutes per side or until the chicken is cooked through. Remove from the grill and let rest five to 10 minutes. Thinly slice the chicken.
In the meantime, grill the pastrami strips on the grill for four to five minutes per side until slightly charred and crispy. Thinly slice the pastrami strips.
In a glass jar, combine all ingredients for the dressing and whisk or shake until combined. Taste, and adjust salt if necessary.
In a large salad bowl or platter, add the chopped Romaine lettuce. Top the salad with tomatoes, avocado, chicken, pastrami, corn kernels and eggs. Serve the salad alongside the poppy seed vinaigrette.
Sponsored by Meal Mart
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