Spicy roasted corn, avocado and chicken salad
Indulge in the flavorful combination of zesty roasted corn, creamy avocado, and succulent chicken in this delectable spicy salad. Perfect for a satisfying meal.
Ingredients:
- 2 fully ripened avocados from Mexico, halved, pitted and peeled
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 4 ears fresh super sweet corn, husk and silk removed
- 2 cups diced cooked chicken (about 280g)
- 1 cup halved grape or cherry tomatoes
- 1/4 cup sliced radishes
- Spicy Salad Dressing, recipe follows
- 4 cups mixed salad greens in bite-sized pieces
Instructions:
- Preheat broiler to high. Mix lime juice, chili powder, and salt in a small cup. Coat corn ears with the seasoning mixture; place them on a broiler pan. Broil the corn ears 6 inches away from the heat source until they are lightly browned; flip them over and continue broiling until they are just cooked through, which should take 7 to 10 minutes. Let them cool.
- While the corn is broiling, in a bowl, mix chicken, tomatoes, and radishes. Slice each avocado and then cut the slices in half crosswise; add them to the chicken mixture. Pour 1/4 cup of Spicy Salad Dressing over the mixture; mix gently.
- Slice two or three 1/4-inch pieces from each corn ear; keep them aside. Remove the remaining corn kernels from the cobs by holding the ear upright in a shallow bowl to prevent the kernels from scattering. Divide the salad greens among 4 dinner plates.
- Arrange the chicken mixture and corn kernels on top of the salad greens. Decorate with the reserved corn rounds. You can serve it with extra dressing, if preferred. Spicy Salad Dressing: Add 1 teaspoon of chili powder, 1/8 teaspoon of ground cumin, and 1/8 teaspoon of ground red pepper (cayenne) to half a cup of your preferred vinaigrette dressing.
Summary:
- Calories: 1540 kcal
- Fat: 84 g
- Protein: 96 g
- Carbs: 126 g
- Potassium: 4551 mg
- Magnesium: 374 mg