Southwest Grilled Chicken and Corn Caesar Salad

Ingredients:

• 2 boneless skinless chicken breasts (we used Maple Leaf Prime RWA chicken)
• 10 cups romaine lettuce, chopped
• 2 ears fresh corn, grilled and removed from cobb
• 1 tbsp vegetable oil
• 1 small avocado, sliced
• 1/3 cup Caesar salad dressing, prepared
• 1 lime 2 tbsp dry chipotle or southwest seasoning + extra crunchy tortilla strips – optional

Directions:

1. Preheat grill to medium high heat.
2. In a medium bowl, drizzle chicken with oil and sprinkle with seasoning. Massage into chicken to coat. Grill chicken 7 to 8 minutes per side or until an internal temperature of 165 degrees is reached.
3. Set aside and allow to cool.
4. In a large bowl, toss lettuce with dressing, corn and the juice from half of the lime.
5. Arrange onto a large serving platter.
6. Slice chicken and arrange over salad along with the avocado.
7. Sprinkle with additional seasoning.
8. Garnish with tortilla strips if using and serve with remaining lime cut into small wedges.