Left-Over Grilled Corn & Chicken Salad

Left-overs inspired 

this delicious 

dinner tonight!

Serving size:  2

1 Grilled corn on the cob-slice the kernels off the cob & set aside

1/2 Red Pepper diced

   Chopped Basil

   Minced Garlic

   Olive Oil

1 Chicken Breast-sliced into bite-size slices

   Mixed Greens

   Cubed Watermelon

   Lite Balsamic Vinaigrette

   Salt & Pepper

In a saute pan over medium heat add a decent drizzle of olive-oil.  Add your preference of minced garlic (I just use the tip of a spoon), and basil (I buy the Trader-Joe's chopped basil that is frozen in small squares...GENIUS!)  Stir quickly then add corn and red peppers and salt/pepper to taste.  Saute for about 5 minutes.  Just enough for the flavors to come together, and the veggies stay slightly crisp.  Transfer to a plate and cool in the fridge.

In the same pan add a little more olive oil and add the chicken.  Saute just long enough to grab the flavors from the veggies.  Transfer to a small plate.

Arrange greens on a plate and top with veggies, chicken, and watermelon as desired.  Drizzle with dressing and ENJOY :)