Ingredients
- 3 tbsp (50 mL) olive oil
- 2 boneless skinless chicken breasts
- 1 tsp (5 mL) chili powder
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (50 mL) chopped fresh coriander
- 2 tbsp (25 mL) lime juice or cider vinegar
- 1/4 tsp (1 mL) each granulated sugar and hot pepper sauce
- 1 clove garlic, minced
- 2 tbsp (25 mL) light mayonnaise
- 2 cups (500 mL) cooked corn kernels
- 1 avocado, peeled and cubed
- 1 sweet red pepper, sliced
- Half small red onion, sliced
- 1 head Boston lettuce, separated
- 4 hard-cooked eggs, quartered
- 2 tomatoes, cut in wedges
Steps
- Remove 2 tsp (10 mL) of the oil; brush over chicken. Sprinkle with chili powder and pinch each salt and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, until chicken is no longer pink inside, about 8 minutes.
- Whisk together coriander, lime juice, sugar, hot pepper sauce, garlic and remaining oil, salt and pepper. Remove 2 tbsp (25 mL) and mix with mayonnaise.
- Toss corn, avocado, red pepper and onion with remaining dressing; mound on lettuce-lined platter. Slice chicken; arrange over salad. Surround with eggs and tomatoes; drizzle with mayonnaise mixture.
