Description
A recipe for Spicy Roasted Corn, Avocado and Chicken Salad

Ingredients

• 2 tablespoons lime juice
  
• 1 teaspoon chili powder
  
• 1/4 teaspoon salt
  
• 4 ears fresh supersweet corn, husk and silk removed
  
• 2 cups diced cooked chicken (about 10 ounces)
  
• 1 cup halved grape or cherry tomatoes
  
• 1/4 cup sliced radishes
  
• 2 fully ripened Mexican avocados, halved, pitted and peeled
  
• Spicy Salad Dressing, recipe follows
  
• 4 cups mixed salad greens in bite-sized pieces

Preparation
Preheat broiler to high. In a small cup, combine lime juice, chili powder and salt. Brush corn ears with the seasoning mixture; place on a broiler pan. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7 to 10 minutes. Cool. Meanwhile, in a bowl, combine, chicken, tomatoes and radishes. Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture. Add 1/4 cup Spicy Salad Dressing; toss gently. Cut two or three 1/4-inch slices from each corn ear; set aside. Cut remaining corn kernels from the cobs, by holding the ear upright in a shallow bowl so the kernels don't scatter. Divide salad greens among 4 dinner plates. Top with the chicken mixture then corn kernels. Garnish with reserved corn rounds. Serve with additional dressing, if desired.

Spicy Salad Dressing: To 1/2 cup of your favorite vinaigrette dressing, add 1 teaspoon chili powder, and 1/8 teaspoon each ground cumin and ground red pepper (cayenne).

Nutrition
Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium

Serves
Yield: 4 portions

Variations
no information available