This week, Craving Ellie in My Belly is making Chicken with Warm Tomato-Corn Salad, chosen by Danica of Danica's Daily. I decided to deviate just a bit from Ellie's original recipe this time. I took a look at the chicken part of the recipe and decided I wanted to jazz things up a little. I love a simple piece of grilled chicken just as much as the next healthy-eating gal, but I took this opportunity to put a yummy rotisserie chicken to good use. I'll be using half my (albeit slightly anti-healthy) store-bought chicken for another meal this week, so I decided the other half would make some very delicious barbecue pulled chicken sliders.
As for the tomato-corn salad portion of the recipe, I didn't change a thing! This was so fresh, so bright, so colorful and flavorful and just perfect. I was fortunate enough to be able to use home-grown corn (thanks again to Andy's parents!) that was so sweet and tender, it was hard not to just eat it by the cob. The cherry tomatoes were fantastic; as I've been saying on my blog for a little while now, I have really come to embrace them when they are cooked exactly this way.
The cilantro was just enough pop for me, the lime juice was a welcome taste of acid, and as for the avocado...well, everybody enjoyed it but me! I have tried (and failed) in the past to like avocado, but so far I can only eat it if it is blended into something else. I guess I like the flavor, but not the texture. I'm admittedly weird when it comes to food textures, and I'm working on it! This group really does help with that. Look at me and tomatoes, BFFs now!
Anyway, we decided to serve the avocado alongside everything in slices. I heard that the slices were really good on the pulled chicken sandwiches, too. For my other side dish, I served a simple pilaf of Israeli couscous (a favorite around here) that went over well. My mother in-law had never eaten this before, and she loved it. We like introducing people to Israeli couscous, because everyone seems to enjoy it once they've had it. It's sort of a cross between regular, smaller couscous, pearled barley, and orzo. It's easy to make and so versatile! If you ever find it in your grocery store, I highly recommend giving it a try.
But back to the Warm Tomato-Corn Salad! It was a huge hit at our dinner table; even "the picky one" devoured it without a single complaint. That right there speaks volumes about this dish. I mean, it was veggies, and it was embraced by my 4 year-old! Thanks again, Ellie, and thank you, Danica, for the great pick! It was summery and perfect!
You can find the full recipe, complete with Danica's fun Cajun variation on the chicken, on her blog, here.