For the Corn salad

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two 15-ounce cans corn, drained (can sub fresh or frozen)

1 pint cherry tomatoes, halved

1 red bell pepper, diced

5-6 green onions, thinly sliced

¼ cup finely chopped cilantro leaves

Juice of 1 lime

½ teaspoon kosher salt, additional to taste

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For the Cilantro Lime Dressing

½ cup finely chopped cilantro leaves

3 tablespoons olive oil

2 tablespoons apple cider or white wine vinegar

2 tablespoons water, additional as needed

Juice of 1 lime

Zest of ½ lime (omit for a more subtle flavor)

¾ teaspoon kosher salt, additional to taste

½ teaspoon garlic powder

½ teaspoon ground black pepper

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for the salad with Chicken

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Corn salad

½ cup Cilantro Lime Dressing

1 ½ pounds Grilled Chicken, diced

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Prepare the Dressing

1. Add the cilantro, olive oil, vinegar, water, lime juice, lime zest, salt, garlic powder, and black pepper to a blender or food processor (note: you can choose to whisk or shake in a jar if you’d prefer not to blend, but make sure the cilantro is as finely chopped as possible).

Prepare the salad

1. Prepare the corn salad, chicken, and cilantro lime dressing according to the prep guide.

2. Pour half of the Cilantro Lime Dressing (¼ cup) over the Corn Salad and toss to coat. Add additional as desired until dressed to your liking.

3. Transfer the corn salad to plates and top with the diced chicken. Optionally, top with additional chopped cilantro and green onion.