Independence Day Celebration Food

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes
• 1 cup mozzarella balls
• 1/4 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 2 cups strawberries, hulled and sliced
• 2 cups blueberries
• 2 cups pineapple, diced
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 cup whipped cream
• 1 cup vanilla pudding
• 1 cup raspberries
• 1 cup blueberries
• 1 cup crushed graham crackers
• 4 cups corn on the cob (4-5 ears)
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 4 cups lemonade
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• Mint leaves for garnish

Instructions

1. In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, smoked paprika, salt, and pepper until well combined. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown. Let rest for 5 minutes before slicing.
3. Thread cherry tomatoes, mozzarella balls, and basil leaves onto skewers, alternating ingredients. Before serving, drizzle with balsamic glaze.
4. In a large bowl, combine strawberries, blueberries, and pineapple. Drizzle honey and lime juice over the fruit and toss gently. Chill for about 15 minutes before serving.
5. In small cups, layer crushed graham crackers, vanilla pudding, whipped cream, raspberries, and blueberries. Repeat layers to create a beautiful pattern.
6. Boil water in a large pot. Add the corn and cook for 5-7 minutes until tender. Drain and then toss with cilantro, lime juice, salt, and pepper.
7. In a large pitcher, combine lemonade with fresh raspberries and blueberries. Stir gently and serve over ice, garnished with mint leaves.