Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar
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Unrated
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Total Time
15 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
Mexican
Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 sweet corn husks removed, ears
- 2 rotisserie chicken breast chopped
- 3 cups romaine lettuce chopped
- 3 cups mixed greens chopped
- grape tomatoes halved, handful
- ½ bell pepper diced, orange
- ½ garbanzo beans rinsed & drained, canned
- 1 avocado diced
- ¼ cup cheddar cheese diced, extra sharp
- vinaigrette to taste, (see recipe links up above, or Creamy Buttermilk Ranch
Instructions
- Make the Fran's Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.
- Heat your grill pan over medium-high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.
- Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.
- Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.
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