Ingredients

The following ingredients have 4 Servings
  • 4 ears of corn (husked)
  • 2 tablespoons olive oil
  • salt and pepper (to taste)
  • 2 cups shredded or cubed cooked chicken (rotisserie chicken works great!)
  • 2-3 medium-large avocados (diced)
  • ⅓ cup chopped cilantro
  • ⅓ cup diced red onion (optional)
  • 3 tablespoons fresh squeezed lime juice (t)
  • 3 tablespoons olive oil
  • ¼ teaspoon salt (to taste)
  • pepper (to taste)
  • ¼ teaspoon chili powder (optional)

Instruction

  • Brush corn with olive oil, season generously with salt and pepper to taste. Grill over high heat for 6-8 minutes, turning throughout, until kernels begin to char a bit. Use a sharp knife to cut corn off the cob.
  • In a medium bowl combine corn, chicken, avocado, cilantro, and onions (if using).
  • Whisk together dressing ingredients. Pour over salad and toss to combine.
  • Serve immediately, or cover tightly and store chilled up to 8 hours. (If serving after chilling, take it out of the fridge about 30 minutes before serving - it tastes best closer to room temperature)