Grilled Chicken and Corn Salad with Creamy Avocado Dressing
Author: 
Recipe type: salad, grill
 
Ingredients
For Chicken:
  • 4 skinless, boneless chicken cutlets
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (preferably smoked paprika)
  • 1 teaspoon lemon juice
For Grilled Corn and Portobello Mushrooms
  • 2 ears corn on the cob, husked and cleaned
  • 2 portobello mushroom caps, cleaned
  • 1 Tablespoon olive oil
  • salt and pepper
To assemble salad:
For crispy tortilla garnish:
  • 4-6 small flour or corn tortillas or wraps
  • oil for frying
Instructions
For Chicken:
  1. Combine all ingredients and toss to coat all chicken evenly.
  2. Grill over medium heat on a grill, grill pan or broiler for 8-10 minutes per side, until the chicken is cooked through. Do not over cook! Set aside.
For vegetables:
  1. Drizzle oil, salt and pepper over the corn and mushrooms. Grill on medium/high for 6-8 minutes per side. Corn should be slightly browned. Set aside to cool.
To prepare the crispy tortilla strips:
  1. Cut the tortillas/wraps in strips, about half an inch wide.
  2. Heat the oil on a medium flame. Check that the oil is hot enough by dipping a strip in - the oil will bubble when it's hot enough.
  3. Fry the strips for 30 seconds to a minute per side, until crispy and browned.
  4. Drain on paper towel and set aside to cool.
To assemble salad:
  1. Cut the grilled chicken and portobello mushrooms into cubes and place in a large salad bowl.
  2. Cut the kernels off of the corn on the cob and place in bowl.
  3. Add the lettuce, cherry tomatoes and scallions.
  4. Pour about half of the dressing onto the salad and toss to coat. Add more dressing to taste.
  5. Top salad with crispy tortilla strips.
Recipe by Overtime Cook at https://overtimecook.com/2014/07/22/grilled-chicken-corn-salad-creamy-avocado-dressing/