Mexican Grilled Chicken and Corn Salad | Louisiana Kitchen & Culture

Ingredients

• 3 chicken breasts, flattened using a rolling pin
• 2 tbsp (30 ml) vegetable oil, plus more for pan
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Juice of 1 lime
• 1 tbsp (20 g) honey
• 2 tbsp (15 g) fajita spice
• 1 large clove garlic, peeled and minced
• 3 tbsp (8 g) finely chopped fresh cilantro
• ¼ cup (60 g) sour cream
• 2 tbsp (28 g) mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lime juice
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of ground white pepper
• 3 tbsp (45 ml) water
• 1 cup (175 g) cooked corn (grilled is great!)
• 10 mixed red and yellow grape tomatoes, sliced in half
• 1 avocado, peeled, pitted and sliced
• 1 head romaine lettuce, roughly chopped
• 3 tbsp (8 g) chopped fresh cilantro
• ½ red onion, sliced
• 2 hard-boiled large eggs, quartered
• 1½ oz (43 g) blue corn nacho chips