I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Kale & Roasted Corn Salad
...in your mind.
Kale & Roasted Corn Salad

Kale & Roasted Corn Salad


  • 1 tablespoon olive oil
  • 1 - 15 ounce can whole kernel corn, drained well
  • 2 ripe avocados, diced small
  • 1 bag (12 ounces) chopped kale, chopped to make it even smaller
  • 12 ounces cooked chicken, diced small
  • 1/2 pound cooked bacon, diced


  1. Heat wok or non-stick pan until almost smoking, add oil & corn and cook until browned in spots - remove to a dish and let cool
  2. Make dressing by combining oil, lemon juice, garlic, Dijon and salt & pepper - mix
  3. Put Kale, corn, avocado, chicken and dressing in a large bowl and toss well - put in fridge about 30 minutes to let all the flavors come together (and to allow the ’cardboardiness’ of the kale to subside).
  4. Mix in bacon and serve