Ingredients

For chicken salad:

1 1/4 pound chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
12 cup spring mix of lettuces

2 cup large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes

For country vinaigrette:

1 1/4 pound chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
12 cup spring mix of lettuces
2 cup large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 cup tbs. fresh orange juice

2 tablespoon dijon mustard
1 tablespoon tbs. honey
2 clove garlic (about 2 tsp.), finely minced, if desired
1 clove shallot (about 1 tbs.), finely diced
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon coarse ground black pepper
1 pinch celery seed
3 tablespoon extra-virgin olive oil

For cucumber and onion salad:

1 1/4 pound chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
12 cup spring mix of lettuces
2 cup large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 cup tbs. fresh orange juice
2 tablespoon dijon mustard
1 tablespoon tbs. honey

2 clove garlic (about 2 tsp.), finely minced, if desired
1 clove shallot (about 1 tbs.), finely diced
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon coarse ground black pepper
1 pinch celery seed
3 tablespoon extra-virgin olive oil
1/3 cup apple cider vinegar
2 cup large english (kirby) cucumbers, thickly sliced
1 cup vidalia onion (or any sweet onion), thickly sliced
1/2 cup country vinaigrette

For corn relish:

1 1/4 pound chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
12 cup spring mix of lettuces
2 cup large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 cup tbs. fresh orange juice
2 tablespoon dijon mustard
1 tablespoon tbs. honey
2 clove garlic (about 2 tsp.), finely minced, if desired
1 clove shallot (about 1 tbs.), finely diced
1/2 teaspoon kosher salt, or to taste

1/4 teaspoon coarse ground black pepper
1 pinch celery seed
3 tablespoon extra-virgin olive oil
1/3 cup apple cider vinegar
2 cup large english (kirby) cucumbers, thickly sliced
1 cup vidalia onion (or any sweet onion), thickly sliced
1/2 cup country vinaigrette
8 ear sweet corn, cut off cob or 2 10 oz. packages frozen corn, thawed
1 ear small jar pimentos, drained
1 cup chow chow relish
1/4 cup apple cider vinegar
3 cup tbs. fresh chopped parsley (or 1 tbs. dried)
1 teaspoon garlic salt seasoning
1 teaspoon black pepper

For classic deviled eggs:

1 1/4 pound chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
12 cup spring mix of lettuces
2 cup large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 cup tbs. fresh orange juice
2 tablespoon dijon mustard
1 tablespoon tbs. honey
2 clove garlic (about 2 tsp.), finely minced, if desired
1 clove shallot (about 1 tbs.), finely diced
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon coarse ground black pepper
1 pinch celery seed
3 tablespoon extra-virgin olive oil

1/3 cup apple cider vinegar
2 cup large english (kirby) cucumbers, thickly sliced
1 cup vidalia onion (or any sweet onion), thickly sliced
1/2 cup country vinaigrette
8 ear sweet corn, cut off cob or 2 10 oz. packages frozen corn, thawed
1 ear small jar pimentos, drained
1 cup chow chow relish
1/4 cup apple cider vinegar
3 cup tbs. fresh chopped parsley (or 1 tbs. dried)
1 teaspoon garlic salt seasoning
1 teaspoon black pepper
6 large eggs
3 tbs. reduced fat mayonnaise
1/2 tbs. dijon mustard
1 tbs. fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper

Preparation

Baking Directions:

For chicken salad:Prepare country vinaigrette, cucumber and onion salad, corn relish and deviled eggs.

Season chicken tenderloins with kosher salt and black pepper.

Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high.

Add seasoned chicken and sear until done.

When ready to serve, toss lettuce with 1/2 cup of the country vinaigrette.

Divide into 4 large salad bowls or plates.

Spoon onto each serving: ½ cup cucumber and onion salad on each plate, 1/3 cup corn relish, ½ cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs.

Top with hot seared chicken, and serve immediately.

Enjoy!For country vinaigrette:Whisk together vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified.

For cucumber and onion salad:In bowl, toss cucumbers and onions with country vinaigrette.

Chill for at least one hour, or up to 3 days.

For corn relish:In bowl, stir together ingredients and mix thoroughly.

Refrigerate for at least three hours to marry flavors.

For classic deviled eggs:In a saucepan, place eggs, and add cold water to cover.

Bring eggs to a rolling boil; immediately cover and remove from heat.

Let eggs stand, covered, for 17 minutes.

Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water.

Peel eggs, pat dry, and cut in half lengthwise.

Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.

Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined.

Pipe or spoon filling into halves.