Succotash Salad with Buttermilk Avocado Dressing

Summer salad with chicken.

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 ears fresh sweet corn
  • 1/2 cup(s) fresh or frozen lima beans
  • 3/4 cup(s) buttermilk
  • 1/2 avocado
  • 1 tablespoon(s) snipped italian parsley
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) onion powder
  • 1/4 teaspoon(s) dry mustard
  • 1/4 teaspoon(s) black pepper
  • 1 clove(s) garlic, minced
  • 1 head(s) butterhead lettuce
  • 2 cup(s) grilled chicken breast, sliced
  • 6 slice(s) bacon, crumbled
  • 1/2 cup(s) chopped red onion
  • 1/2 cup(s) crumbled blue or feta cheese

Preparation

  1. Cut corn kernels from cobs. Bring 1 cup of lightly salted water to a boil. Add lima beans; simmer about 15 minutes. Remove with slotted spoon and set aside. Add corn to water. Simmer for 3 minutes. Drain and set aside.

  2. For dressing: in a blender combine buttermilk, avocado, parsley, salt, onion powder, dry mustard, pepper, and garlic. Cover and blend until smooth. Pour into a small pitcher.

  3. Line a large platter or 4 serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion, and cheese in rows on lettuce. Serve with dressing.
June 2013

This recipe is a personal recipe added by Recipeapp and has not been tested or endorsed by MyRecipes.

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