Grilled Chicken Salad (Woman's Day Magazine Recipe)

• 1 lb. boneless skinless chicken breasts, grilled, broiled, or roasted, and
• chopped
• 2 large tomatoes, chopped
• 1 medium zucchini, chopped
• 1 cup frozen kernel corn, thawed
• 1 ripe avocado, peeled, seeded, and sliced thinly
• ¹/₃ cup green onions, chopped
• ½ cup Pace picante sauce (mild)
• 2 Tbl vegetable oil
• 2 Tbl chopped cilantro or parsley
• 1 Tbl lemon juice
• ½ tsp. garlic salt
• ½ tsp. ground cumin
• Lettuce leaves

Combine chicken and vegetables in a large bowl. Mix remaining ingredients in a small bowl. Pour over chicken and vegetables. Chill, overnight if time permits, stirring occasionally.

Stir gently and serve on lettuce leaves.

Serves Four

Optional: Add 1 cup cooked rice and 1 can black beans, doubling the dressing ingredients.

Serves 6 to 8.