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Grilled Chicken Corn & Avocado Salad

creative.chef's picture
Try this Grilled Chicken Corn & Avocado Salad recipe. I am sure this tasty and irresistible mouth watering Grilled Chicken Corn & Avocado Salad will surely give you a huge fan following!
  Lime juice 2 Tablespoon
  Vinegar 2 Tablespoon
  Olive oil 1 Cup (16 tbs)
  Cilantro 3⁄4 Bunch (75 gm) (Small Bunch, Divided)
  Garlic 1 Clove (5 gm), peeled
  Green onions 2 , cut into 1 inch piece
  Black pepper To Taste
  Salt To Taste
  Fresh ears of corn 6 (Silk And Husks Intact)
  Whole chicken breasts 2 , split and boned
  Anaheim peppers/Poblano peppers 2 , roasted, peeled and diced
  Red bell pepper 1 Large, roasted, peeled and diced
  Avocados 2 Large, peeled, pitted and diced
  Salad greens 1 Cup (16 tbs)

Pour lime juice and vinegar into food processor or blender container.
With processor on, slowly add oil.
Add 3/4 of the cilantro leaves; process until leaves are finely chopped.
Add garlic, green onions, salt and black pepper; process until onions are chopped.
Set dressing aside.
Roast corn in husks on covered grill over medium-hot heat about 25 minutes or until tender.
Cool slightly, then remove husks and silk.
Cut corn from cobs; set aside.
Season chicken with salt and black pepper.
Grill or broil skin side 8 minutes.
Turn and cook 5 minutes more or until chicken is tender; keep warm.
Toss corn with roasted peppers, avocados and desired amount of dressing in large bowl.
Arrange chicken on serving plate lined with greens.
Garnish with remaining cilantro.

Recipe Summary

Side Dish

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Grilled Chicken Corn & Avocado Salad Recipe