Thursday, May 17, 2012

Grilled Chicken, Corn & Avocado Salad with Chipotle Ranch Dressing

We ate dinner on the back patio last night. It's a beautiful thing to leave the confines of our kitchen and house and eat amongst nature.  Bring on al fresco dining season!

This salad stirs up images of outdoor dining, even if the weather doesn't cooperate.  Grilled chicken, fresh corn, tomatoes and avocado, all tied together with the creamy and zesty Chipotle Ranch Dressing recipe I shared in my last post:

Grilled Chicken, Corn & Avocado Salad with Chipotle Ranch Dressing

1/2 pound chicken breasts, grilled and sliced
6 ounces spring greens or other lettuce
1 cup fresh or frozen corn
2 tomatoes, cut into 1/8s (we used roma tomatoes)
1 cup reduced-fat shredded sharp cheddar cheese
1 avocado
1 lime
Homemade Chipotle Ranch Dressing

Season the chicken with salt and pepper and grill until cooked through and no longer pink inside.  (Alternatively this salad is a great use for leftover grilled or even rotisserie chicken).

Divide the greens among 4 bowls.  Sprinkle each salad with the corn and tomato.  Add the shredded cheese to each bowl.

Slice the avocado and sprinkle with a bit of lime juice to keep it from browning too quickly.  Place the avocado on top of each salad.  

Drizzle with the Chipotle Ranch Dressing.

Serves 4.

Ahh...a great salad for dining al fresco!

Life is sweet,


Laura said...

Thanks for sharing this! I've been eating salads at lunch mainly and this would be a wonderful change!

Anonymous said...