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spicy-corn-salad

Spicy Roasted Corn, Avocado and Chicken Salad

Prep Time 10 minutes
Total Time 10 minutes
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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