This time of year makes me long for easy lunches that are hearty enough to fill me up, but fresh, light and easy to prepare. My life is busy right. Too busy for complicated meal plans. So when I’m planning my lunches for the week I look for dishes that are easy to make and flavorful. One recipe that made it on my menu this week is a Spicy Roasted Corn, Chicken and Avocado Salad made using fresh Sunshine Sweet Corn, leftover chicken and in season produce.
I found this recipe on SunshineSweetCorn.com under the recipe tab. I’d never had corn and avocado in the same dish so I was looking forward to try this combination. I made the salad right after finishing my work out. By that time I was hungry and needed something quick to eat. The entire salad from start to finish took about 20-minutes and ten of that was broiling the corn.
I used Sunshine Sweet Corn in this recipe. It’s a super sweet corn and the best guarantee for a delicious, sweet tasting corn in April and May.
This easy salad adds a few fresh ingredients and a quick homemade dressing to liven up store-bought rotisserie or leftover chicken. For this recipe I used some leftover chicken thighs, because that’s what I had in the fridge. Precooked chicken is something you’ll usually find in my fridge because it’s my staple for quick weekly meals.
2 tablespoons lime juice
1 teaspoon chili powder
¼ 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
¼ cup sliced radishes
2 fully ripened Hass avocados, halved, pitted and peeled
Spicy Salad Dressing, recipe follows
4 cups mixed salad greens in bite-sized pieces
- 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 ¼ cup Spicy Salad Dressing (recipe below); toss gently. Cut two or three ¼-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.
Number of servings (yield): 4 portions
Per Serving: 402 calories, 26 g protein, 31 g carbohydrate, 22 g fat, 462 mg sodium