Spicy Roasted Corn, Avocado and Chicken Salad recipe – healthy & easy
Share this delicious dish at Summer time gatherings with family and friends. It’s guaranteed to be a hit and a refreshing addition to the menu!
—Avocados from Mexico
fully ripened avocados from Mexico, halved, pitted and peeled
ears fresh super sweet corn, husk and silk removed
diced cooked chicken (about 10 ounces)
halved grape or cherry tomatoes
Spicy Salad Dressing, recipe follows
mixed salad greens in bite-sized pieces
- Preheat broiler to high. In a small cup, combine limejuice, 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. 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).