Grilled Summer Green Goddess Salad

Directions

Green Goddess Dressing:

• 1

  In a blender combine AE Dairy plain lowfat yogurt, mayo, anchovy paste, salt, pepper, mustard, parsley, basil, garlic, and lemon. Blend until smooth, adjust consistency as needed. Set aside.

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Salad:

• 1

  In a mixing bowl combine chicken thighs, olive oil, soy sauce, and seasonings.

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• 2

  Preheat a gas grill over medium-high heat. Once the grill reaches about 400 degrees F, add on the chicken thighs and sweet corn. Cook the chicken thighs for 3-4 minutes per side or until they reach an internal temperature of 165 degrees. Rotate the sweet corn every couple minutes or until they get nicely charred. Remove from the grill and let rest.

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• 3

  Slice chicken thighs and cut sweet corn off the cob. Prep and chop all other salad ingredients.

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• 4

  To assemble the salad add romaine to the bottom of a large bowl or platter. Top with sliced chicken, grilled sweet corn, cherry tomatoes, hard boiled eggs, bacon, crumbled feta cheese, and fresh basil leaves.

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• 5

  Drizzle with the green goddess dressing and toss to combine, enjoy immediately. Leftover dressing can be stored in a mason jar in the fridge for up to a week.

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