Grilled Chicken Salad with Creamy Cilantro Vinaigrette
This refreshing salad with a creamy cilantro vinaigrette makes a nice, light dinner. But it’s full of enough ingredients to feel like a substantial dinner. The vinaigrette is so good you may want to use it as a dip or marinade.
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Ingredients
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- 1 lb chicken breasts
- 1 (16 Oz.) bag frozen corn
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon Head Country All Purpose Championship Seasoning
- 1/4 cup Hiland Sour Cream
- 1/4 cup Garden Club Mayonnaise
- 3 tablespoons chopped Scissortail Tail Farms cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 2 head Scissortail Farms lettuce, torn into pieces
- 2 roma tomatoes
- 2 avocados, sliced
- 2 cups Monterey Jack cheese, shredded
- Ace in the Bowl Salsa
- On an outdoor grill or an indoor grill pan, cook chicken until done.
- Set aside until slightly cooled, then slice into strips.
- Preheat oven to 450 degrees. On a baking sheet, combine frozen corn, olive oil, salt and Head Country seasoning. Toss to coat. Cook 10 minutes, stir, then cook and additional 5 minutes.
- Make dressing by combining sour cream, mayonnaise, cilantro, lime, salt and olive oil. Whisk until combined, or place all ingredients in a food processor and whirl until blended.
- To serve salad, combine lettuce, tomatoes and avocado in a large bowl. Top with chicken, cheese and Ace in the bowl salsa, then drizzle with dressing.