Dyedinthewoolcook on 4.4.2012

This was wonderful! I put most of this together in the early afternoon of a busy day and then threw it all together about 15 minutes before it was served. I made a few changes based on what I had on hand. Since I live quite a distance from a grocery store, I didn’t use rotisserie chicken. I used some boneless skinless chicken breast I had in the freezer. I sauteed them with a little cumin, garlic, coriander and salt and pepper. Instead of frozen of canned corn I used corn on the cob that I bought on sale the day before. I roasted the corn on the grill and then removed the kernels from the cob.

I didn’t have any powdered ranch dressing but I did have bottled dressing so I used 1/4 c sour cream, 1/4 c, mayonnaise and 1/2 c bottled ranch dressing. The dressing for this salad was wonderful! I combined all the basic salad ingredients except for the tomatoes and lettuce, gave it a squeeze of lime juice and refrigerated it until about 40 minutes before it was to be served. I also made the salad dressing ahead at the same time and refrigerated it also so the flavors could meld.

About 15 minutes before I served it I combined the rest of the ingredients and the dressing. This dish was so good that I know I’m going to be making it one of my go to recipes this summer, especially when there’s fresh corn and tomatoes. While I’m sure that any type of corn would work well in this recipe, the roasted corn added a nice sweetness to balance out the acidity of the lime juice. Thanks for a such a great recipe! It adjusts well to whatever you have on hand and tastes absolutely delicious.