Spicy Roasted Corn, Avocado and Chicken Salad

By garciamoss

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

Details

Adapted from culinary.net

Preparation

Step 1

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).