Avocado Chicken Salad

If you’re cooking your own chicken, brush it with 2 teaspoons of the oil and sprinkle with the chili powder and a pinch of salt and pepper. Grill over medium high heat about 8 minutes until no longer pink. Slice.

If using a deli roasted chicken, just cut it up into slices and set aside.

Mix the dressing. (I always double or triple this part even if I don’t double or triple the salad, as it is so good and I like lots of dressing.) Whisk together the cilantro, lime juice, sugar, hot pepper sauce, garlic and remaining oil, salt and pepper. Remove 2 teaspoons and mix with mayonnaise. Toss the corn, avocado, red pepper and onion with the remaining dressing.

To assemble: Arrange all the clean torn lettuce on the platter. Mound the corn and avocado mixture on the platter. Arrange sliced chicken around and over the corn mixture. Surround with eggs and tomatoes. Drizzle the mayo mixture over top.

We served it with crusty rolls and yes, some weekends not just lemonade—we had wine!

This is so delicious!