Roasted corn salad with chicken and asparagus and tossed with tomatillo ranch
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Everyone loves a good sweet pork salad from Cafe Rio right? Maybe it’s just me, but I have a hard time passing one up. But have you looked at the calorie count for one of those babies? I won’t ruin it for you, but it’s not good. This roasted corn salad has all of the same flavors with less calories and more fresh veggies!
The dressing is by far my favorite part. It’s so creamy and bursting with that cilantro lime flavor. I want to dip everything in it. And as an added bonus all you do is toss a few ingredients in a blender and press start (I’m loving my Kitchen Aid blender). I decided to roast the chicken and veggies to give the salad feel a little more like comfort food while keeping all of the nutrients. Initially, I wanted to roast the apples along with the chicken and veggies but I realized that the crunch and juicy goodness of a fresh apple couldn’t be surpassed. So I tossed them in at the end. I’m really kind of in love with this salad.
My baby is at Grandma’s house for a few days while I catch up on some much needed sleep (our sleeping situation is kind of a train wreck). So it’s just my 3 year old and I at home during the day for a bit. We made this corn salad for dinner tonight. It was so easy that I didn’t know what do with all of the spare time we had between dinner and bedtime. With only one kid and about two dishes to wash I had all of the time in the world! Meals like this make me realize that I over complicate life too often. One pan dinners and paper plates for the win! (Here’s a few other faves here and here)