for the chicken
1 pound chicken breasts, sliced into thin filets
1/2 tsp each garlic powder and salt
several grind freshly ground black pepper
for homemade BBQ sauce visit the blog
for the vegetables
12 asparagus spears, bottoms trimmed
1 fresh cob of corn, husked and silk removed
1 garlic scape (optional), seed head removed
1 tbsp freshly squeezed lemon or lime juice
for the salad
3 cups mixed greens, rinsed, dried, and roughly chopped
1/2 cup chopped or shredded red cabbage, for color and crunch (optional)
1/2 cup chopped red bell pepper
your favorite blue cheese dressing
marinate the chicken: Add the chicken to a large zipper bag.
Pour in just enough oil to cover, along with the juice of a half a lemon and the seasonings. Secure the bag, then kneed to coat the pieces. Refrigerate for at least one hour, preferably several.
For the BBQ sauce and grill chicken and vegetables details visit the blog. assemble the salad: When the grilled food has cooled, remove the kernels from the cob, and slice the asparagus, garlic scape, and chicken.
Place the salad greens, cabbage, and red bell pepper in a large serving bowl. Add the grilled ingredients, arranging the chicken over the top. Spoon blue cheese dressing over the chicken (or serve on the side).