Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

Ingredients

• 1 lb boneless, skinless chicken breast, grilled and diced into strips
• 1 head Romaine lettuce, torn into bite size pieces
• 1 pint grape tomatoes, sliced into halves
• 1 cup fresh corn, from about 2 ears of corn
• 2 California avocados, diced
• 4 oz Queso Fresco or Feta cheese, crumbled
• 3 Tbsp fresh lime juice
• 3 Tbsp honey
• 3 Tbsp rice vinegar
• 1/4 cup lightly packed cilantro
• 1 clove garlic, minced
• 1/4 tsp each salt and freshly ground black pepper
• 1/3 cup olive oil

Directions

1. Arrange the lettuce on serving plates, then portion the rest of the salad ingredients over the top and add as much vinaigrette as you like. If you prefer, you can put all of the salad ingredients in a large bowl, dress it to taste, toss, and serve.
2. For the vinaigrette, add the lime juice, honey, rice vinegar, cilantro, garlic, salt, and pepper to a blender. Pulse until the cilantro is chopped very fine. Turn the blender to low, take out the small center insert from the lid, and pour in the olive oil gradually in a thin, steady stream. Continue blending until the dressing thickens a little, about 20 seconds more.
3. Frozen corn is fine here too; thaw it before adding it to the salad.