Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar
Servings 4
Equipment
- Grill Pan
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
- Make the Fran's vinaigrette or creamy buttermilk ranch 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 12-15 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 well-whisked vinaigrette or creamy buttermilk ranch dressing and toss to coat evenly. Serve immediately. Enjoy.