Grilled Chicken Salad - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breast
2 large tomatoes, coarsely chopped
1 medium zucchini squash, halved lengthwise and thinly sliced crosswise
1 c. frozen corn, thawed
1 ripe avocado, peeled, seeded, sliced and halved
1/3 c. green onions with tops, sliced
1/2 c. picante sauce
2 Tbsp. olive oil
2 Tbsp. chopped cilantro
1 Tbsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp. ground cumin

Preparation

Grill or broil chicken; slice crosswise.
Combine with vegetables in a bowl.
Combine remaining ingredients in a small bowl.
Pour over salad; mix gently.
Chill, stirring occasionally, for about 3 hours.
Serve on lettuce lined platter.
Serves 4.