Spicy Roasted Corn, Avocado and Chicken Salad

Summary
| Yield | |
|---|---|
| Source | Family Features |
| Prep Time | 5 minutes |
| Diet genre | Protein rich |
| Recipes | Salads |
Description
Spicy Roasted Corn, Avocado and Chicken Salad
Ingredients
- 2 T lime juice
- 1 t chili powder
- 1⁄4 t salt
- 4 ears fresh supersweet corn, husk and silk removed
- 2 c diced cooked chicken
- 1 c halved grape or cherry tomatoes
- 1⁄4 c sliced radishes
- 2 fully ripened mexican avocados, halved, pitted and peeled
- spicy salad dressing (recipe follows)
- 4 c 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 to 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; toss gently. Cut two or three 1/4-inch slices from each corn ear; set aside. Cut remaining corn kernels from the cobs, by holding the ear upright in a shallow bowl so the kernels don’t scatter. Divide salad greens among 4 dinner plates. Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired.
Yield: 4 portions
Spicy Salad Dressing: To 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).
Notes
Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium
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