Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 2 California avocados
  • 1/4 cup Cilantro, lightly packed
  • 1 cup Corn, fresh
  • 1 clove Garlic
  • 1 pint Grape tomatoes
  • 1 head Romaine lettuce

• Condiments

  • 3 tbsp Honey
  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 3 tbsp Rice vinegar

• Dairy

  • 4 oz Queso fresco or feta cheese

Found on cookingclassy.com

Ingredients

• 1 lb boneless, skinless chicken breast, grilled and diced into strips
• 1 head Romaine lettuce, torn into bite size pieces
• 1 pint grape tomatoes, sliced into halves
• 1 cup fresh corn (from about 2 ears of corn)*
• 2 California avocados, diced
• 4 oz Queso Fresco or Feta cheese, crumbled
• 3 Tbsp fresh lime juice
• 3 Tbsp honey
• 3 Tbsp rice vinegar
• 1/4 cup lightly packed cilantro
• 1 clove garlic, minced
• 1/4 tsp each salt and freshly ground black pepper
• 1/3 cup olive oil

Directions

• To assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve.
• For the Vinaigrette:
• In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. With blender set on low speed (remove the center circular attachment from lid) and slowly drizzle olive oil into blender in a slow and steady stream, then blend until slightly thickened about 20 seconds longer.
• *Frozen corn would also work, just thaw it before adding to the salad.
• Recipe Source: Cooking Classy