A mush bowl is the ideal meal for one: a substantial salad that is great for using up bits of vegetables and leftovers—and can be eaten out of a giant bowl cross-legged on the couch. This particular mush bowl takes advantage of peak summer produce, but feel free to substitute and customize with what you have available. The dressing also works especially well when made in an almost-finished pesto jar—it's the perfect way to use up those last bits of pesto.
Heat 2 teaspoons oil in a small skillet or saute pan over medium heat. Add the potatoes and a pinch of salt and cook, stirring occasionally, until the tender and golden brown, 10 to 12 minutes. Transfer to a paper-towel lined plate and set aside.
Cut the ear of corn in half horizontally, reserving the remaining half for another use. Microwave with the husk intact on high for 3 minutes. Carefully remove with a kitchen towel and let cool 2 minutes. Peel off the husk and silk. Hold the cob upright on a cutting board and cut the kernels off the cob.
Place the arugula in a medium bowl and arrange the corn, potatoes, chicken, chickpeas, tomatoes, avocado and radishes on top.
Put the pesto, lemon juice, remaining 1 tablespoon plus 2 teaspoons oil, 1/4 teaspoon salt and a pinch of red pepper flakes, if using, in a small jar. Top with the lid and shake to combine. Taste and adjust the seasoning as desired. Pour the dressing over the mush bowl and toss to combine.
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