Grilled Chicken Salad With Creamy Cilantro Vinaigrette

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.