Roasted Corn & Asparagus Chicken Salad
Berret’s Seafood Restaurant and Taphouse Grill

tracy2016 Season, Recipes

Ingredients

  • 3 cups smoked and cooked chicken
  • 2 bunches asparagus cut thin on bias
  • 2 cups cherry tomatoes cut in half
  • 2 cups raw white corn shucked and cleaned
  • 1 cup chopped basil
  • 1 cup chopped spring onions
  • 1 cup olive oil
  • Kosher Salt and Pepper to taste
  • 1 baguette sliced and toasted
  • Any greens

Directions

Place all ingredients in a mixing bowl, mix thoroughly and refrigerate.

Balsamic Honey Mustard

Ingredients

  • 1 cup spicy brown mustard
  • 1/2 cup local honey
  • 1/2 cup balsamic vinegar

Directions

Using a medium bowl and wire whip, mix thoroughly and refrigerate until time to serve.


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