Ingredients:

  • 1-pound package Chef’s Requested Southwest Chicken breasts
  • 1 (16-ounce) bag frozen corn
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon Head Country All-Purpose Championship Seasoning
  • Creamy Cilantro Vinaigrette:
  • ¼ cup Hiland sour cream
  • ¼ cup Garden Club mayonnaise
  • 3 tablespoons chopped cilantro
  • Juice of 1 lime
  • ¼ teaspoon kosher salt
  • ¼ cup extra virgin olive oil
  • 1 head romaine lettuce, torn into pieces
  • 2 Roma tomatoes, diced
  • 2 avocado, sliced
  • 2 cups shredded Monterey Jack cheese
  • Ace in the Bowl salsa

Directions:

  1. On an outdoor grill or an indoor grill pan, cook chicken until done. Set aside until slightly cooled, then slice into strips.
  2. Preheat oven to 450 degrees. On a baking sheet, combine frozen corn, olive oil, salt and Head Country seasoning. Toss to coat. Cook 10 minutes, stir, then cook an additional 5 minutes.
  3. Make dressing by combining sour cream, mayonnaise, cilantro, lime, salt and olive oil. Whisk until combined, or place all ingredients in a food processor and whirl until blended.
  4. To serve salad, combine lettuce, tomatoes and avocado in a large bowl. Top with chicken, cheese and Ace in the Bowl salsa, then drizzle with dressing.