Serve with crusty rolls to sop up this delectable, homemade salad dressing.
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 601 mg
- Protein 28 g
- Calories 475.0
- Total fat 27 g
- Cholesterol 256 mg
- Saturated fat 5 g
- Total carbohydrate 36 g
%RDI
- Iron 20.0
- Folate 71.0
- Calcium 6.0
- Vitamin A 43.0
- Vitamin C 140.0