Grilled Chicken & Corn Salad

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 ears corn, husked
• 1 large cucumber, sliced
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco
• 2 limes, cut into wedges
• 1/4 cup creamy chipotle dressing

Instructions

1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt and pepper, then grill for 6-8 minutes per side until cooked through. Let rest and cube.
3. Grill corn until charred in spots, about 8-10 minutes. Cool and cut kernels off the cob.
4. In a large bowl, combine grilled chicken, corn, cucumber, red onion, and cilantro.
5. Drizzle with chipotle dressing and toss gently to combine.
6. Top with crumbled queso fresco and serve with lime wedges.