Grilled Chicken Salad With Creamy Cilantro Vinaigrette

Tuesday, June 21st 2016, 8:56 am
By: News On 6


  • 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


  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.