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Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

Whether you're entertaining or relaxing, this recipe hits the spot.

Total Time
15 mins
Servings: 4
Course: Main Course , Salad
Cuisine: Mexican

Ingredients

  • 2 ears of sweet corn husks removed
  • 2 rotisserie chicken breasts chopped
  • 3 cups of romaine lettuce chopped
  • 3 cups of mixed greens chopped
  • Handful of grape tomatoes halved
  • ½ orange bell pepper diced
  • ½ can of garbanzo beans rinsed & drained
  • 1 avocado diced
  • ¼ cup Extra Sharp Cheddar diced
  • Fran's Vinaigrette or Creamy Buttermilk Ranch to taste, (see recipe links up above)

Instructions

    Cup of Yum
  1. Make the Fran's Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.
  2. 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.
  3. 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.
  4. Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.