Mexican Chicken, Charred Corn & Avocado Salad

Here’s another salad to make for lunch with healthy, fresh ingredients…all under 20 minutes…healthy & fast…my kind of meal!

Mexican Chicken,Charred Corn & Avocado Salad
4 boneless chicken thighs
1/2 teaspoon each cumin, coriander, paprika, chili powder
1/2 teaspoon each salt, Goya Sazonador Total seasoning, cilantro
2 ears fresh corn in the husk
6 cups mixed salad greens
2 ripe plum tomatoes, chopped
1/2 cup sliced cucumbers
1/4 cup crumbled Cotija cheese
1 ripe avocado, chopped
Marzetti Cilantro Avocado Dressing

Combine the spices in a small jar, put the lid on and shake vigorously; season the chicken thighs. Spray a grill pan with cooking spray. Grill chicken ~10-12 minutes until cooked through. Meanwhile, place corn with the husk on, one at a time, in the microwave and bake for 5 minutes each. Remove chicken from grill pan and allow to set for a few minutes. Husk the cooked corn and place on grill pan for a few minutes to char the corn.

Combine the salad greens, plum tomatoes, sliced cucumbers, crumbled Cotija cheese and chopped avocado in a large bowl. Slice the chicken; add to the salad. Slice the corn off the Cobb and add to the salad. Pour desired amount of Cilantro Avocado dressing on salad and serve immediately. Makes 4 servings.



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