This delicious south-of-the-border salad is a great summer dish, but can be enjoyed all year round. This salad is nutritious, high in protein and low in fat, and enriched by the avocados’ good-for-you omega-3s.
Spicy Roasted Corn, Avocado and Chicken Salad
Servings
4 Servings
Ingredients
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 4 ears fresh Supersweet corn husk and silk removed
- 2 cups diced cooked chicken about 10 ounces
- 1 cup halved grape or cherry tomatoes
- 1/4 cup sliced radishes
- 2 fully ripened Mexican avocados halved, pitted and peeled
- 4 cups mixed salad greens in bite-sized pieces
Instructions
- Preheat broiler to high.
- In a small cup, combine lime juice, chili powder and salt. Brush corn ears with the seasoning mixture; place on a broiler pan.
- Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7-10 minutes. Cool.
- Meanwhile, in a bowl, combine, chicken, tomatoes and radishes.
- Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture.
- Add 1/4 cup Spicy Salad Dressing (see Tips); toss gently.
Tips
- Spicy Salad Dressing: To a 1/2 cup of your favorite vinaigrette dressing, add 1 teaspoon chili powder, and 1/8 teaspoon each ground cumin and ground red pepper (Cayenne).
- Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium
- Contributed by:Avocados from Mexico
We had this on Mother’s Day weekend when our son was home from college and it was a total hit. It was fast and easy and so flavorful. I didn’t know what dressing to use so we just used a bottle of italian and followed the tip. Really good.
This is a great make-ahead for Sabbath lunch on Saturday. Last week when I made the shish kebabs for Sabbath I had my husband grill some chicken legs to have for lunch on Saturday. I served them with the leftover Barley and Sugar Snap Salad and the menu was a great hit with my daughters. Thanks