Summer Harvest Salad facebook twitter linkedin google+ email Summer Harvest Salad Print Recipe Servings Prep Time 4 servings 10 minutes Servings Prep Time 4 servings 10 minutes Summer Harvest Salad Print Recipe Servings Prep Time 4 servings 10 minutes Servings Prep Time 4 servings 10 minutes Ingredients 4 ears corn 3 cups blueberries 1 1/2 cups roughly chopped basil 1/3 cup white balsamic vinegar 1/4 cup olive oil 12 oz. fresh spinach 16 oz. grilled chicken breast (diced) Servings: servings Instructions Shuck corn, removing any stringy pieces. On a cutting board, slice corn kernels off cob with a large knife. In a medium bowl, mix together corn kernels, 2 cups blueberries, and ½ cup basil. For salad dressing, combine remaining blueberries, remaining basil, white balsamic vinegar, and olive oil. Blend (in blender or food processor) until very smooth, about 2 minutes. Distribute spinach across 4 plates. Top each with blueberry/corn mixture and 4 oz. chicken breast. Drizzle dressing over salads and serve. Recipe Notes Per serving: 457 cal.; 18 g total fat (2 g sat. fat); 48 g total carbs; 9 g fiber; 33 g protein.