GRILLED CHICKEN AND CORN SALAD

Grilled Chicken and Corn Salad image

Hot grilled chicken breasts and corn cut fresh from the cobs are dressed with a cilantro-lime ranch dressing in this tasty salad.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup KRAFT Lite Ranch Dressing
1/4 cup fresh cilantro
zest and juice from 1 lime
1 small jalapeño pepper, halved, seeded
4 small ears corn on the cob (with husks)
1-1/4 lb. boneless skinless chicken breast
8 cups lightly packed torn romaine lettuce
2 red peppers, cut into strips
1 small avocado, sliced
24 reduced-fat woven wheat crackers

Steps:

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.

Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 38 g