We had some good friends over for dinner last night and I made Ancho and Oregano Chicken Tacos with Pineapple Slaw and Grilled Corn Salad. I’m going to be so sad when corn season is over because I’ve loved making corn salads this summer. This menu is perfect for summer entertaining.
The humidity was much lower than it has been and it was such a pleasant night that we decided to eat outside. I made everything ahead except for the chicken and I grilled that at the last minute. It was an easy meal to prepare and came together quickly. I made extra so we could have leftovers for lunch today! Keep scrolling for all the recipes!
I decided to keep my outfit simple and wore a white tee from Feel The Piece, cropped skinny Rag and Bone Jeans and Twine and Twig necklaces. The necklaces from are definitely statement pieces from my favorite boutique, Mynt, and I think they made the outfit.
I mixed several kinds of nuts and snack mixes, sprinkled them with tequila lime seasoning and olive oil and roasted them in the oven for about 15 minutes. I served them in a bowl made by my daughter Rebecca! They were delicious!
My Twine and Twig necklaces and the Grilled Corn Salad
Spicy Pineapple Slaw and Grilled Corn Salad
The Grilled Ancho Oregano Chicken was served with soft corn tortillas.
I hope you’ll try this menu and let me know what you think!
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