Grilled Chicken and Corn Salad

• 1/2 cup KRAFT Lite Ranch Dressing
• 1/4 cup fresh cilantro
• zest and juice from 1 lime
• 1 small jalapeno pepper, halved, seeded
• 4 small ears corn on the cob (with husks)
• 1-1/4 lb. boneless skinless chicken breast
• 8 cups lightly packed torn romaine lettuce
• 2 red peppers, cut into strips
• 1 small avocado, sliced Whole Foods 5 ea For $5.00 thru 02/09
• 24 reduced-fat woven wheat crackers

1. Heat grill to medium heat.
2. Blend dressing, cilantro, lime zest, juice and jalapeno peppers in blender until smooth.
3. Pull back corn husks, leaving husks attached at bottom of each ear.
4. Remove and discard silk.
5. Rinse corn; rewrap with husks.
6. Grill corn 10 to 15 min.
7. or until tender, turning frequently.
8. Meanwhile, grill chicken 7 to 8 min.
9. on each side or until done (165F).
10. Cool corn and chicken 5 min.
11. Cover platter with lettuce; top with red peppers.
12. Slice chicken; arrange over salad.
13. Cut corn kernels from cobs; sprinkle over salad.
14. Top with dressing mixture and avocados.
15. Serve with crackers.

dressing, fresh cilantro, lime, jalapeno pepper, corn, boneless skinless chicken breast, torn romaine lettuce, red peppers, avocado, woven wheat crackers

Taken from www.kraftrecipes.com/recipes/grilled-chicken-corn-salad-144075.aspx (may not work)