3. When you’re ready, grill the chicken breasts in a grill pan (or outdoors on a grill) or sear them really well in a heavy skillet. Once they’re cooked through, remove from the heat and allow them to rest for 3 minutes before slicing them.
Cotija Ranch Salad Dressing
1 cup of good mayo
1 cup of good sour cream
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of dried parsley
1 teaspoon of sugar
1 teaspoon of apple cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of Cotija cheese
1. In a large bowl, combine all ingredients until the dressing is smooth. Refrigerate until you’re ready to use.
*The keys to this salad are a good mesclun mix of greens, but you certainly can use your favorites, and fresh corn. I took fresh corn off the cob, cut it into 4 small cobs and grilled them up in a grill pan. I just tossed each corn cob with a bit of olive oil, salt, and pepper, and grilled them. Then, I topped each piece of corn with a bit of Hungarian paprika (you can use cayenne pepper) and Cotija cheese before serving!
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Mexican Street Corn Salad With Adobo Grilled Chicken was originally published on blackdoctor.org
