Grilled Chicken Salad - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts
2 large tomatoes, coarsely chopped
1 medium zucchini, halved lengthwise, thinly sliced crosswise
1 c. frozen whole kernel corn, thawed
1 ripe avocado, peeled, seeded and sliced, slices halved
1/3 c. sliced green onions with tops
1/2 c. picante sauce
2 Tbsp. vegetable oil
2 Tbsp. chopped cilantro or parsley
1 Tbsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp. ground cumin
lettuce leaves

Preparation

Grill, broil or pan-fry chicken until cooked through.
Slice crosswise.
Combine chicken and vegetables in large bowl.
Combine remaining ingredients in small bowl; mix well.
Pour over salad; mix gently.
Chill, occasionally stirring gently.
Stir gently and serve on lettuce-lined platter with additional picante sauce. Makes 4 servings.