Veggie & Chicken Summer Salad
Our fresh Veggie Summer Salad is the perfect side dish for a weekend BBQ or cookout. The secret to quick meal preparation? Using all-natural Keystone Chicken! Fully cooked and ready to use, Keystone cuts down on the mess and halves your prep time.
Ingredients
- 1 can (28 oz.) Keystone Chicken
- 4 ears Corn, cooked, kernels sliced off each cob (optional; omit for keto)
- 3 cups Fresh green beans, cut in half
- 3 cups Fresh tomatoes, diced
- 1 medium Red onion, thinly sliced or diced
- 1/2 Tbsp. + 1 Tbsp. Olive oil
- 1/2 cup White onion, diced
- 1 tsp. Minced garlic
- 1 cup Fresh cilantro
- 2 Fresh jalapeños, stems and seeds removed
- 3 Tbsp. Apple cider vinegar
- 1/2 cup Feta cheese (optional)
- Salt, to taste
Steps
- Bring a medium pot of water to a boil. Add green beans and cook for 4 minutes. Immediately drain and transfer beans to a bowl of ice water.
- In a large bowl, combine corn kernels, drained green beans, tomatoes, red onion, and Keystone Chicken. Set aside.
- To make the dressing: Heat 1 Tbsp. olive oil in a skillet over medium heat. Add white onion and garlic; cook about 5 minutes. Transfer to a blender and add remaining 1/2 Tbsp. olive oil, cilantro, jalapeños, vinegar, and salt. Blend until smooth.
- Pour dressing over salad and toss to combine. Top with feta cheese if desired.