2tablespoonsHidden Valley Ranch Seasoning & Salad Dressing Mix
1teaspoonMcCormick Mild Taco Seasoning
½cupfrozen corn kernels
2cupsromaine lettucewashed, dried, and chopped
2cupsspring mixwashed and dried
4slicesbaconcooked until crisp
¼cupshredded Monterey jack cheese
¼cupshredded cheddar cheese
Grilled Chicken Breast
First, marinate the chicken. Place the chicken, dill pickle juice, and buttermilk in a zip top bag. Place the bag in the fridge, and let the chicken marinate for at least 30 minutes, but preferably for several hours.
Next, grill the chicken. Heat the grill to 350°F, or use a grill pan. Brush the grill with oil. Remove the chicken from marinade and place the chicken on the grill. Cook for 3 to 4 minutes on each side. The chicken should have an internal temperature of 165°F when you remove it from the grill. Place the chicken on a cutting board to rest while you make the salad.
While the chicken is marinating, prepare the salad dressing.
Place the Hidden Valley Ranch Seasoning & Salad Dressing Mix, avocado, mayonnaise, lime juice, and taco seasoning into a blender. Blend until smooth.
Store the salad dressing in an airtight container in the fridge.
Melt 2 teaspoons of butter in a small skillet over medium heat. Place the corn into the skillet. Add a tiny pinch of salt to the corn and cook, stirring occasionally until the corn begins to blacken. Remove the corn from the skillet.
Place the romaine and spring mix into a large bowl. Toss to combine.
Divide the lettuce into two large salad bowls.
To each bowl, add half of the corn, 4 grape tomatoes, 2 crumbled slices of crisp-cooked bacon, and 1 hardboiled egg.
Sprinkle half of each cheese over each salad.
Slice the cooked chicken breasts into strips and add them to the salads.
Drizzle salad dressing over each salad before serving.