Ingredients (10)
-
olive oil ½ cup
-
freshly squeezed lemon juice 3 tablespoons
-
boneless, skinless chicken breast halves, rinsed, patted dry 4
-
grilled or roasted corn; or 8 oz. frozen corn, thawed 1½ ears
-
diced red bell pepper, stem removed, seeded 1
-
diced medium tomatoes, stem removed, seeded 2
-
chopped green onions, white and green parts 4
-
diced jalapeño, stem removed, seeded 1
-
salt and pepper, to taste
-
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet 1 packet (1 ounce)
Steps (6)
-
1In a small bowl, whisk the olive oil, dressing mix and lemon juice together.
-
2Place the chicken in baking dish. Pour the half marinade over the chicken to cover. Cover and let stand for 30 minutes.
-
3Preheat the grill.
-
4In a large bowl, combine the corn, bell pepper, tomato, green onion and jalapeño with the remaining marinade and toss until well coated. Remove the chicken from the marinade and discard and remaining marinade.
-
5Grill the chicken for five minutes on each side or until juices run clear.
-
6Serve the chicken immediately topped with the corn salsa.
Did you make this recipe?
(2 people made this)
Click the button below to login or create an account!