Grilled Chicken Salad with Creamy Cilantro Vinaigrette
1 lb Chef's Requested Southwest Chicken Breasts
1 (16 oz.) bag frozen corn
1 T extra virgin olive oil
1 tsp salt
1/4 tsp Head Country All Purpose Championship Seasoning
1/4 cup Hiland Sour Cream
1/4 cup Garden Club Mayonnaise
3 T chopped cilantro
1 lime , juiced
1/4 tsp salt
1/4 cup extra virgin olive oil
1 head romain lettuce, torn into pieces
2 roma tomatoes
2 avocados, sliced
2 cups Monterey Jack cheese, shredded
Ace in the Bowl Salsa
Step 1On an outdoor grill or an indoor grill pan, cook chicken until done.
Step 2Set aside until slightly cooled, then slice into strips.
Step 3Preheat oven to 450 degrees. On a baking sheet, combine frozen corn, olive oil, salt and Head Country seasoning. Toss to coat. Cook 10 minutes, stir, then cook and additional 5 minutes.
Step 4Make dressing by combining sour cream, mayonnaise, cilantro, lime, salt and olive oil. Whisk until combined, or place all ingredients in a food processor and whirl until blended.
Step 5To serve salad, combine lettuce, tomatoes and avocado in a large bowl. Top with chicken, cheese and Ace in the bowl salsa, then drizzle with dressing.