Grilled Chicken Salad

• 1 lb. boneless, skinless chicken breasts
• 2 large tomatoes, coarsely chopped
• 1 medium zucchini, halved lengthwise, thinly sliced crosswise
• 1 c. frozen kernel corn, thawed
• 1 ripe avocado peeled, seeded, sliced, slices halved
• 1/3 c. sliced green onions with tops
• 1/2 c. Pace picante sauce
• 2 Tbsp. vegetable oil
• 2 Tbsp. chopped cilantro
• 1 Tbsp. lemon juice
• 1/2 tsp. ground cumin
• lettuce leaves

1. Grill, broil or pan-fry chicken until cooked through.
2. Slice crosswise.
3. Combine chicken and vegetables in large bowl.
4. Combine remaining ingredients in small bowl, mix well.
5. Pour over salad. Mix gently.
6. Chill, occasionally stirring gently and serve on lettuce-lined platter.
7. Use remaining Pace sauce to season to taste.
8. Serves 4.

chicken breasts, tomatoes, zucchini, frozen kernel corn, avocado, onions, picante sauce, vegetable oil, cilantro, lemon juice, ground cumin, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057214 (may not work)