Grilled Chicken Salad

• 1 lb. boneless, skinless chicken breast
• 2 large tomatoes, coarsely chopped
• 1 medium zucchini squash, halved lengthwise and thinly sliced crosswise
• 1 c. frozen corn, thawed
• 1 ripe avocado, peeled, seeded, sliced and halved
• 1/3 c. green onions with tops, sliced
• 1/2 c. picante sauce
• 2 Tbsp. olive oil
• 2 Tbsp. chopped cilantro
• 1 Tbsp. lemon juice
• 1/2 tsp. garlic salt
• 1/2 tsp. ground cumin

1. Grill or broil chicken; slice crosswise.
2. Combine with vegetables in a bowl.
3. Combine remaining ingredients in a small bowl.
4. Pour over salad; mix gently.
5. Chill, stirring occasionally, for about 3 hours.
6. Serve on lettuce lined platter.
7. Serves 4.

chicken breast, tomatoes, zucchini, frozen corn, avocado, green onions, picante sauce, olive oil, cilantro, lemon juice, garlic salt, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629078 (may not work)