Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar
Total Time 15 minutesminutes
Servings 4
Ingredients
2ears of sweet cornhusks removed
2rotisserie chicken breastschopped
3cupsof romaine lettucechopped
3cupsof mixed greenschopped
Handful of grape tomatoeshalved
½orange bell pepperdiced
½can of garbanzo beansrinsed & drained
1avocadodiced
¼cupextra sharp cheddardiced
Fran's Vinaigrette or Creamy Buttermilk Ranchto taste, (see recipe links up above)
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.