Butter Lettuce Chicken Salad

Ingredients

For the Salad

• 2 heads butter lettuce, washed and torn into bite-sized pieces
• 1 avocado, diced
• 1 cup mozzarella pearls
• 1 seeded jalapeño, finely chopped
• 3 scallions, sliced
• 2 ears fresh corn, kernels cut from the cob, or 1 cup canned corn, drained
• ½ cup roasted corn nuts
• Crunchy tortilla strips
• Garlic Expressions vinaigrette, to taste
• 1 tablespoon olive oil
• Papa Joe’s Southwest Blend, to taste

For the Chicken

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1–2 teaspoons Papa Joe’s Original or Southwest Blend

Instructions

1. Pat the chicken dry, drizzle it with olive oil, and season both sides with Papa Joe’s Original or Southwest Blend.
2. Grill or cook the chicken in a skillet over medium heat for about 5–7 minutes per side, or until fully cooked. Let it rest for 5 minutes before slicing.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn, seeded jalapeño, and scallions. Season with Papa Joe’s Southwest Blend and sauté until the corn is lightly golden and the vegetables are tender.
4. Add the butter lettuce, avocado, mozzarella pearls, and roasted corn, tortilla strips, scallions, and jalapeño mixture to a large bowl.
5. Add Garlic Expressions vinaigrette to taste, if desired, and gently toss. The warm sautéed mixture will also lightly coat and flavor the lettuce, so the vinaigrette can be kept very light or skipped altogether.
6. Top with sliced chicken and roasted corn nuts.
7. Finish with an extra sprinkle of Papa Joe’s Original or Southwest Blend and serve immediately.