5oz mixed greens (or lettuce of choice), rinsed and dried
2 avocados, peeled & diced (1/2 cup)
1 cup diced cherry tomatoes
1/4 cup fresh cilantro, chopped
1/4 cup cotija cheese, crumbled
1 cup corn
1 tbsp of butter
In a bowl, add cubed chicken, olive oil, all spices, and mix until chicken is evenly coated. In a cast iron skillet, over medium high heat, cook chicken until it reaches an internal temperature of 165 degrees F. Remove and set aside. In same skillet, lower heat to medium, and add 1 tbsp of butter. Once melted add in the corn and sauté until the kernels are charred, about 5 minutes. Remove from heat and set aside.
Vinaigrette: Using an immersion blender or regular blender, add all the ingredients for the vinaigrette and blend until smooth. You can also hand whisk until all ingredients have been combined. Taste and adjust seasoning if necessary. Store in refrigerator.
In a large bowl, assemble all the ingredients together. If not eating right away, wait to dress the salad with the vinaigrette or else the greens will wilt.
Refrigerate dressing for up to one week due to the fresh cilantro in the vinaigrette
You can also grill the chicken and the corn in this recipe. If grilling the chicken, you can leave the chicken breast whole, then proceed to dice after fully cooked. Same with corn, grill whole then cut the kernels off.