Ensalada Aguacate

Spicy Mexican salad with avocados, roasted corn, pico de gallo, guacamole, cheese, sour cream, and cilantro lime dressing. Based on a salad I used to get in graduate school, this remake knocks it out of the park with its spice and flavor. Definitely a new go-to.

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Step 1

Pound chicken to be the same thickness

Step 2

Pat chicken dry with paper towel

Step 3

Toss in marinade and let sit for at least 20 minutes

Step 4

Grill chicken until it reaches internal temperature of 165 degrees Fahrenheit

Step 5

Roast corn on grill to char, remove corn from cob, set aside

Step 6

Prepare salad dressing by blending ingredients in food processor. Taste test to see if more of any ingredient is needed based on your preferences. Set aside

Step 7

Assemble salad. Layer romaine, 2 tbsp of pico, cheeses, 1 heaping tbsp of guac, 1 tbsp of sour cream, sliced (1/2) of small avocado, 1/4 cup of roasted corn, diced chicken, and dressing. Toss before eating. Enjoy!