Serves 4
The homemade cilantro basil vinaigrette combines fresh herbs, lemon and lime juice, and some red pepper flakes for a bit of heat.

INGREDIENTS

For the Salad

8 ounces bacon 

1 pound boneless, skinless chicken breasts

2 ears sweet corn, husked and silks removed

8 cups mixed greens of choice

1 pint cherry or grape tomatoes, halved

2 avocados, diced

Kosher salt and ground black pepper, to season

For the cilantro basil vinaigrette

2 cups fresh basil leaves, packed

1 cup cilantro leaves, packed

1 small shallot, roughly diced

2 cloves garlic

1 lemon, juiced (about 2–3 Tbsp.)

1 lime, juiced (about 2 Tbsp.)

1/2 teaspoon Kosher salt

2/3 cup extra virgin olive oil

1/2 tsp. crushed red pepper flakes, optional


INSTRUCTIONS

Preheat the oven to 375°F. Preheat the grill to medium heat. Line a baking sheet with aluminum foil and set aside.

Cook the bacon: Arrange the bacon in a single layer on the prepared baking sheet and bake for 8–10 minutes, until the fat is rendered and the bacon is as crispy as you like it. Once cooked, remove from the oven and transfer to a paper towel-lined plate to drain as desired. You could also fry it in a skillet.

Grill the chicken and sweet corn: Meanwhile, as the bacon cooks, grill the chicken and corn. Season the chicken breasts with about ½ teaspoon Kosher salt and ground black pepper. Place on the grill grates over direct heat and grill for 8-10 minutes, flipping halfway through, until cooked through. When you flip the chicken, toss the sweet corn on the grill over direct heat. Turn the corn occasionally, so it gets nice and charred on all its sides. Remove from the grill and set aside to rest. Once cool enough to handle, slice the sweet corn kernels from the cob and dice the chicken. Set aside.

Make the cilantro basil vinaigrette: Add the basil, cilantro, shallot, garlic, lemon juice, lime juice, salt and crushed red pepper flakes to a high-powered blender or food processor. Pulse to finely chop the mixture. With the food processor running, slowly stream in the olive oil, until the vinaigrette is emulsified and combined. Transfer to a small bowl or jar and set aside, or store in an airtight container in the refrigerator for up to 1 week.

Assemble BLT salads: Add the greens, tomatoes, avocado and grilled corn to a large bowl, season with a pinch of salt, and give the mixture a quick toss. Add in the chicken and bacon, then drizzle on a few tablespoons of the cilantro basil vinaigrette. Toss to coat. Divide into four salad bowls and top with extra vinaigrette as desired.