A perfect summer salad? This could be it! barbecued chicken, fresh corn and sweet tomatoes are iconic seasonal ingredients and delicious over a bed of tender kale dressed with a zippy vinaigrette. Instead of using traditional croutons, we’ll crisp up wonton skins to give the salad great crunch.
For the vinaigrette: Whisk the vinegar, mustard, maple syrup, lemon zest, shallot, garlic, everything rub, salt and pepper together in a medium bowl. Slowly drizzle in the avocado oil while whisking. Set aside.
For the salad: Place 1 cup of the oil in a medium saucepan. Place over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Line a medium bowl with paper towels.
Make the wonton chips by placing half the wonton strips in the hot oil and stir immediately. Let cook for about 30 second, stir again and cook until golden brown, 15 to 30 more seconds. Remove the strips and place in the paper-lined bowl to drain. Season with a pinch of salt. Repeat with the remaining wonton strips.
Place a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Add the corn kernels and sprinkle with a pinch of salt. Cook until the corn starts to brown, about 2 minutes. Stir and cook for another minute. Set aside.
Place the kale in a large bowl, add in all the vinaigrette and massage the kale with your hands to coat and tenderize it. Taste and adjust the seasoning. Transfer the kale to a serving bowl and top with the chicken, corn, tomatoes and wonton chips.