Chopped Salad with Pan Roasted Corn

So I have a sad confession.  I was that person that smelled at the gym the other day, but my pride and my goals for the week shamefully kept me running.  I have this horrible habit of doing laundry, falling asleep, and forgetting to put it in the dryer.  I try and re-wash it and it all seems fine..until Steve and I start sweating and then...we're those people. I've gotten better at it for sure, I make it a point to start laundry before it's too late in the evening and re-wash it in vinegar (thanks Pinterest!) to neutralize the smell.  Unfortunately, some of those poorly washed t-shirts still linger in my drawers from time to time, after all, I have about two-dozen t-shirts...and then make an appearance at the gym, when I'm running, and sweating...a lot. 

This is a game-changer for me. I'm always gagging and wondering why people aren't more aware of their stench and why the torture their fellow gym-goers by continuing to press on with their sweaty activities. I can now attest as to what it is - people have goals and plans, and they can't let a little stink stop them from achieving those. I must say I duly respect that, I've been there.  Game. Changed. 

Another game-changer?  Pan roasted corn.  There's something about fresh corn on the cob, roasted on the grill that really screams summer.  I like me some corn, but I LOVE me some roasted corn.  So what if it's not corn on the cob season? Or what if it's not grillin' season? Pan roasted corn.  It's simple and I don't know if I'll ever just heat up canned corn again. 

Chopped Salad with Pan Roasted Corn

2 Large Hearts of Romaine, chopped

1/2 C Garbanzo Beans

1/4 C Fresh Cilantro

1/3 C Roasted Corn 

1 C Shredded Chicken (cooking tips below)

2 oz Mont Cherie Garlic and Herb Goat Cheese

1/2 Cucumber, diced

1/2 C Grape Tomatoes, cut in half

1/2 Avocado, diced

To cook chicken: fill pot with water, add raw chicken. Cook in medium-high heat and bring to a boil.  Allow to boil for 5 minutes, add lid and turn off heat.  Allow to steam 5-7 minutes or until juices run clear. To roast corn:  heat 1 TBSP olive oil in saucepan, add corn.  Cook on medium heat for 10-15 minutes or until corn starts to pop and brown, stir to "roast" evenly.  Season with sea salt and pepper. Arrange salad in bowl and do rows of the following: cucumber, roasted corn, tomatoes, chicken, avocado, goat cheese and cilantro.