Spicy Roasted Corn, Avocado and Chicken Salad

• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 4 ears fresh Supersweet corn, husk and silk removed
• 2 cups diced cooked chicken (about 10 ounces)
• 1 cup halved grape or cherry tomatoes
• 1/4 cup sliced radishes
• 2 fully ripened Mexican avocados, halved, pitted and peeled

Spicy Salad Dressing (see Tips)

• 4 cups mixed salad greens in bite-sized pieces

1. Preheat broiler to high.
2. In a small cup, combine lime juice, chili powder and salt. Brush corn ears with the seasoning mixture; place on a broiler pan.
3. Broil 6 inches from heat source until lightly browned; turn and continue broiling until barely cooked, a total of 7-10 minutes. Cool.
4. Meanwhile, in a bowl, combine, chicken, tomatoes and radishes.
5. Cut each avocado into slices then cut slices in half crosswise; add to chicken mixture.
6. Add 1/4 cup Spicy Salad Dressing (see Tips); toss gently.

Tips