Looking for a tasty and fresh summer recipe? You are going to love this. My motivation for making this salad came after eating a very similar dish at a popular restaurant that I usually visit. Actually, this is something my wife and I like to do every once in a while. After we eat a dish that we are unusually fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how tender those taste buds really are.
I am fortunate enough to have an incredible farmers market not too far from my home. There is just something extraordinary about shopping for food in a farmers market. The variety and quality of the produce found in my local farmers market above the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly suggest you visit and see what they have to offer. Usually the folks there are very kind and learned about their products so don’t be afraid to ask questions.
Here are the ingredients you will need to make this wonderful salad:
- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 8 Ounces of Mixed Salad Greens
I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.
2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.
- 1 Large Green Bell Pepper Cut Into Squares
- 2 Ears of Roasted Corn (Instructions Below)
- Half of a Red Onion Sliced
- A Healthy Bunch of Fresh Cilantro Chopped
- 1/2 Cup of Shredded Cheddar Cheese
- Ranch Dressing
- Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.
- Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.
- Step 3 – After corn is done soaking, preheat the oven to 350 degrees Fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.
- Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.
- Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.
- Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!
- Step 7 – Slice the chicken into thin strips.
- Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.
- Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.
Your done! Serve and enjoy!