Before you know it, the cold weather will be moving out and the
warmer weather will be moving in. many individuals and families will be
thrilled to get back outside whether they are playing as a family,
working as a family and even eating as a family. There is nothing in
this world that is quite the same as holding a BBQ and grilling up all
sorts of mouthwatering recipes.
If you are ready to start pulling
out the grill, you will need some really good recipes you can make for
you, your family or even friends and party guests. The summer will be a
busy time for so many people. Get out there and enjoy yourself too!
Recipe for Corn Avocado Grilled Chicken Salad with Spicy Salad Dressing
What You Need
After grilling the chicken cut the meat into small bite size pieces and then set aside until needed. Peel, remove the pits from the ripe avocados and then slice them in halves and then cut the halves in half. Set aside until needed. You can prepare the spicy salad dressing by mixing your favorite flavored vinaigrette dressing, chili powder, ground red pepper, and ground cumin together in a small mixing bowl or salad dressing bottle. Shake well and store in the refrigerator until needed.
Preheat the broiler to high.
Using a small mixing bowl or cup you will add the lime juice, chili powder, and salt and mix until well blended. Brush this mixture evenly onto the ears of corn on the cod and then place them in a broiler pan. Place pan about 6 inches from the heat source or using the middle oven rack.
Broil until the corn is light brown in coloring. Turn and continue broiling for about 7 to 10 minutes until the corn is nearly cooked. Remove from heat and allow the corn to cool to the touch. After cooling to the touch, place one corn cob in a medium size serving bowl at a time and trim off the kernels of corn from the cob using a sharp knife. Set aside until needed.
Using a large serving bowl you will add the grilled diced chicken breast halves, cherry tomato halves and sliced radish. Add the avocados and toss to combine. Add ¼ cup of the spicy salad dressing to the chicken and avocado mixture and then toss to combine.
Distribute the shredded salad greens evenly between 4 plates or salad bowls and then top with chicken mixture. Sprinkle the salad with the kernels of corn. Serve with more spicy salad dressing before serving.
Recipe for Corn Avocado Grilled Chicken Salad with Spicy Salad Dressing
What You Need
- ½ cup flavored vinaigrette dressing
- 1 teaspoon chili powder
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cumin
- 2 ripe avocados
- 2 Tablespoons lime juice
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 4 ears fresh corn on the cob
- 2 cup grilled diced chicken breast halves
- 1 cup cherry tomato halves
- ¼ cup sliced radish
- 4 cups shredded mixed salad greens
After grilling the chicken cut the meat into small bite size pieces and then set aside until needed. Peel, remove the pits from the ripe avocados and then slice them in halves and then cut the halves in half. Set aside until needed. You can prepare the spicy salad dressing by mixing your favorite flavored vinaigrette dressing, chili powder, ground red pepper, and ground cumin together in a small mixing bowl or salad dressing bottle. Shake well and store in the refrigerator until needed.
Preheat the broiler to high.
Using a small mixing bowl or cup you will add the lime juice, chili powder, and salt and mix until well blended. Brush this mixture evenly onto the ears of corn on the cod and then place them in a broiler pan. Place pan about 6 inches from the heat source or using the middle oven rack.
Broil until the corn is light brown in coloring. Turn and continue broiling for about 7 to 10 minutes until the corn is nearly cooked. Remove from heat and allow the corn to cool to the touch. After cooling to the touch, place one corn cob in a medium size serving bowl at a time and trim off the kernels of corn from the cob using a sharp knife. Set aside until needed.
Using a large serving bowl you will add the grilled diced chicken breast halves, cherry tomato halves and sliced radish. Add the avocados and toss to combine. Add ¼ cup of the spicy salad dressing to the chicken and avocado mixture and then toss to combine.
Distribute the shredded salad greens evenly between 4 plates or salad bowls and then top with chicken mixture. Sprinkle the salad with the kernels of corn. Serve with more spicy salad dressing before serving.
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