Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar
by Pam on July 17, 2014
We’ve had 90+ degree weather all week long which means I don’t feel like cooking. I picked up a rotisserie chicken from the store along with a couple ears of corn to make a hearty salad for dinner. I grilled the corn in my grill pan and diced the chicken, veggies, and extra sharp cheddar. I used chopped romaine and mixed greens in this salad and tossed it with Fran’s Vinaigrette[1] but it would also be really tasty with Creamy Buttermilk Ranch[2] dressing too. It was a quick and easy meal that didn’t heat up my house and we all enjoyed it.
Make the Fran’s Vinaigrette[3] or Creamy Buttermilk Ranch[4] and set aside to let flavors mingle.
Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.
Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.
Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.
Print[5]
Save[6]
Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar
Yield: 4
Total Time: 15 min.
Ingredients:
2 ears of sweet corn, husks removed
2 rotisserie chicken breasts, chopped
3 cups of romaine lettuce, chopped
3 cups of mixed greens, chopped
Handful of grape tomatoes, halved
1/2 orange bell pepper, diced
1/2 can of garbanzo beans, rinsed & drained
1 avocado, diced
1/4 cup extra sharp cheddar, diced
Fran’s Vinaigrette or Creamy Buttermilk Ranch, to taste, (see recipe links up above)
Directions:
Make the Fran’s Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.
Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.
Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.
Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
References
- ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
- ^ Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
- ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
- ^ Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
This recipe has already been read 631 times!