Grilled Chicken Corn & Avocado Salad
|Lime juice||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|
|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.