|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Mesquite Grille Flavor (1.5 lbs.)|
|1||tablespoons olive oil|
|1||cups red onion, diced|
|1 1/2||cups corn kernels|
|1 1/2||cups plum tomatoes, diced|
|1||avocado, peeled, pitted and diced|
|4||cups hearty greens|
|1/4||cup reduced-fat peppercorn ranch dressing, divided|
Grill chicken breasts 3-4 minutes per side or until firm to the touch. Remove from the grill and keep warm.
In a saute pan heat oil over medium-high heat; add onions and saute 6-8 minutes or until onions begin to turn brown.
In a bowl combine cool onion-corn mixture, tomatoes, avocado and cilantro. Toss with 2 tablespoons of dressing. Cover and chill at least 1 hour.
To serve, toss greens with remaining dressing and divide salad between 4 plates. Spoon 3/4 cup corn-tomato relish over greens and place a warm, grilled chicken breast on top to serve.