Mexican Chicken

• 3 chicken breasts, flattened using a rolling pin
• 2 tbsp (30 ml) vegetable oil, plus more for pan
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Juice of 1 lime
• 1 tbsp (20 g) honey
• 2 tbsp (15 g) fajita spice
• 1 large clove garlic, peeled and minced
• 3 tbsp (8 g) finely chopped fresh cilantro
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Sour Cream Dressing

• ¼ cup (60 g) sour cream
• 2 tbsp (28 g) mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lime juice
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of ground white pepper
• 3 tbsp (45 ml) water
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Corn Salad

• 1 cup (175 g) cooked corn (grilled is great!)
• 10 mixed red and yellow grape tomatoes, sliced in half
• 1 avocado, peeled, pitted and sliced
• 1 head romaine lettuce, roughly chopped
• 3 tbsp (8 g) chopped fresh cilantro
• ½ red onion, sliced
• 2 hard-boiled large eggs, quartered
• 1½ oz (43 g) blue corn nacho chips

Mexican Grilled Chicken and Corn Salad

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• 2 avocados, halved and pitted 
• 3 ears corn, husks and silks removed
• 1½ pounds shrimp, peeled and deveined
• 2 teaspoons grated lime zest, from 2 limes; limes halved
• 3 romaine lettuce hearts, (6 ounces each), halved lengthwise and chopped 
• Extra-virgin olive oil 
• Table salt 
• Pepper 

Grilled Shrimp, Corn, and Avocado Salad

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• 1 medium red onion, cut into thin rounds
• 4 cups ice water
• About 8 cups of salad greens, the more varied the better (like Bibb, oak leaf, mâche, mizuna, watercress, romaine, leaf lettuce, baby chard, kale, mustard, any of the escaroles, frisée, or endive)
• 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes
• 1/2 cup salted sunflower or pumpkin seeds
• 1 cup lightly packed fresh herbs (basil, mint, parsley or coriander, or a blend of any or all)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons good-tasting extra-virgin olive oil
• 2 to 3 tablespoons good-tasting wine or cider vinegar

Summer Greens and Melon Salad

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Photo ©Brennan Photography Inc. for American Public Media

Chopped Salad

• 8 cups romaine lettuce
• ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
• ¼ cup minced green onion
• ½ cup diced orange bell pepper
• ½ cup sliced grape tomatoes
• ½ cup diced cucumber
• ½ cup fresh sweet corn cut from the cob
• ¼ cup diced purple onion
• Pickled Green Tomato Vinaigrette (recipe follows)
• Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

• 1 cup drained pickled green tomato relish, reserve liquid
• ½ cup reserved liquid from pickled green tomato relish
• 3 tablespoons cane vinegar
• ⅓ cup extra-virgin olive oil

Fried Fish Croutons

• 1 pound firm white-fleshed fish fillets
• cornmeal-based fish fry (we used Louisiana Fish Fry)
• cooking oil for frying

Chopped Salad with Fried Fish Croutons

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