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Main dishes

Grilled Chicken and Corn Salad

photo by:kraft
Hot grilled chicken breasts and corn cut fresh from the cobs are dressed with a cilantro-lime ranch dressing in this tasty salad.
40 min
40 min
4 servings

What You Need

cup  KRAFT Lite Ranch Dressing
cup  fresh cilantro
 Zest and juice from 1 lime
small  jalapeño pepper, halved, seeded
small  ears corn on the cob (with husks)
lb.  boneless skinless chicken breast
cups  lightly packed torn romaine lettuce
 red peppers, cut into strips
small  avocado, sliced
 reduced-fat woven wheat crackers

Make It

HEAT grill to medium heat.

BLEND dressing, cilantro, lime zest, juice and jalapeño peppers in blender until smooth. Pull back corn husks, leaving husks attached at bottom of each ear. Remove and discard silk. Rinse corn; rewrap with husks.

GRILL corn 10 to 15 min. or until tender, turning frequently. Meanwhile, grill chicken 7 to 8 min. on each side or until done (165°F). Cool corn and chicken 5 min.

COVER platter with lettuce; top with red peppers. Slice chicken; arrange over salad. Cut corn kernels from cobs; sprinkle over salad. Top with dressing mixture and avocados. Serve with crackers.

Kraft Kitchens Tips

The crackers make a great addition to this main-dish salad. Either serve them with the salad, or coarsely crush the crackers and sprinkle them over the salad for extra crunch.
Substitute baby spinach leaves for the romaine lettuce.
Use Your Grill Pan
If you have a grill pan, you can use it to cook both the corn and chicken. Place the grill pan on the grill grate before heating the grill as directed. Prepare recipe as directed, except cook the corn (not wrapped in the husks) directly on the grill pan along with the chicken.
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