Grilled Chicken and Corn Salad with Avocado Cilantro Dressing

4 chicken breasts

Olive oil

*Kinders Tequila Lime BBQ Rub

½ avocado

½ jalapeno pepper

1 clove garlic

Juice of one lime

1/3 C olive oil

1 handful cilantro leaves

Salt and pepper to taste

2 ears corn

2 T butter

4 large white mushrooms

1 bulb fennel

1/3 C thinly sliced red oinon

Brush the chicken breasts with olive oil and season liberally with the Tequila Lime BBQ Rub and set aside.  Heat the grill until hot.  Place the chicken on the grill and cook until cooked through, about 15-20 minutes.  My preferred method is to mark the chicken on the grill on both sides and then place it on a baking sheet and bake in a 375 oven until cooked through.  When ready to serve, slice the chicken into thin slices.

While the chicken is cooking make the dressing.  In a blender or food processor combine the avocado, jalapeno, garlic, lime juice, olive oil, and cilantro and process until blended, set aside.

For the corn, cut the kernels off the ears.  Place 2 T butter in a large skillet and heat until the butter is melted and bubbly.  Add the corn and sautee for about 5 minutes.  Season to taste with salt and pepper, set aside.

With a mandolin or Japanese mandolin thinly slice the mushrooms and fennel.

To serve the salad lay a bed of shaved mushrooms and fennel on a plate, top with chicken slices and corn and drizzle the dressing over all and top with thinly sliced red onion.  If you don’t have time to arrange the salad it’s also delicious if you combine all the ingredients in a large bowl and toss with the dressing.  I love to eat this salad at room temperature.

Serves 4

 *Kinders is a company out of Benecia, CA.  They make a delicious line of seasoned salts and rubs.  There products are available at many specialty markets or online at their website.  If you cannot locate Kinders any spicy rub will do.