I’m not even going to try to convince you that this post has anything to do with dessert. I am a rule follower, and as a rule I post desserts and cocktails on this blog. I was born a rule follower, and then gave birth to a baby rule follower nine years ago (more evidence that God has a sense of humor). The boy came exactly on his due date. I swear I was in labor for about two days. The child refused to come out. He decided he was not going to come out until May 1st because that’s when he was told to come out.  That’s when I suspected, he inherited the excessive rule following gene. It’s not generally a bad quality. It kept me out of trouble when I was in high school, for the most part. Okay, there was the time pre-cell phone era, when the boyfriend my parents couldn’t stand (you know, the one when you grow up and think what on earth was I thinking dating him.) dropped me off after my curfew. It really wasn’t my fault. We were stuck in traffic in Laguna Canyon, with no pay phones in sight. You’re not buying it? Neither did my parents. 

There’s an exception to every rule, and this salad is the perfect example. It’s not dessert, but it’s well-worth going against my rule following instinct to share it with you. I am a huge fan of the barbeque chicken salad at California Pizza Kitchen.  This grilled chicken salad that my mom made last week reminded me of it, but was so much better. I’m so glad she’s sharing the recipe. The dressing has a serious zip to it.

Don’t think I’m going all healthy on you now. Next week I have a bunch of sweet desserts to share, including my new favorite cupcake! And I have BIG plans for the weekend! I can’t wait to post the details next week.

Have a great weekend everyone!

Grilled Chicken Salad With Lemon Jalapeno Dressing

2 chicken breasts, skinned, boned and nhalved

1 teaspoon southwest seasoning

kernals from 1 ear of grilled corn

1 grilled red pepper, chopped

2 Roma tomatoes, seeded and chopped

1/4 cup red onion, chopped

1 avocado, chopped

1/4 cup jalapeno jack cheese, grated

1 can black beans, rinsed

LEMON DRESSING

juice of one lemon

1/4 cup olive oil

2 tablespoons honey

1 tablespoon fresh cilantro, chopped

2 cloves garlic, minced

1 small jalapeno pepper, seeded and chopped

salt and pepper to taste

1. Mix salad dressing and drizzle 1 teaspoon over each chicken breast.  Sprinkle breasts with southwest seasoning.  Set aside.

2. Grill corn and red pepper first.  Chop pepper and remove corn from cob.  Place in medium salad bowl.

3.  Grill chicken.

4.  While chicken is grilling place lettuce, tomatoes, onions, avocado, pepper cheese andd black beans in bowl with corn and red pepper. 

5.  Sprinkle dressing over salad.  Season with salt and pepper and toss.  Arrange on 4 plates.

6.  Slice grilled chicken in 1 1/2-inch pieces and arrange on top of salad.

Serves 4