Honey Mustard Vinaigrette

1. Pour all ingredients in to a bowl and mix well. Set aside.

Chicken & Corn

1. Preheat oven to 350 degrees F. Prep a baking sheet by lightly coating it with oil.
2. Lay chicken out and season with salt and pepper.
3. Place bread crumbs and scrambled eggs in separate, shallow bowls.
4. We’re double dredging–with one chicken breast, dip into the egg. Let excess fall off, then roll in the bread crumbs. Once completely covered, dip back into the egg, then again in the bread crumbs.
5. Place chicken on a baking sheet and repeat with the second chicken breast.
6. Bake in the oven for 18-20 minutes or completely cooked. Remove from oven and place on a plate to rest.
7. Divide each chicken breast in half and cut into bite sized pieces.
8. Turn oven on broil.
9. Place corn on the baking sheet and put back in the oven.
10. Broil until charred.

Assemble the salad

1. Take a little bit of everything and combine into a mixing bowl. Drizzle with vinaigrette and mix.
2. Transfer to a serving bowl and enjoy!