Southwestern Chicken Cobb Salad

 

1

cup buttermilk

3/4

cup mayonnaise

1/3

cup chopped fresh chives

1/4

teaspoon pepper

2

cups shredded Mexican cheese blend (8 oz)

4

medium tomatoes, diced

3

packages (9 oz each) frozen southwestern-flavored chicken breast strips, thawed

1

bag (1 lb) Green Giant® Niblets® frozen corn, cooked, drained and cooled

3

cups julienne-cut (2x1/8x1/8-inch) jicama (about 1 medium)

4

ripe avocados

1/4

cup lime juice

• 1 In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
• 2 On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
• 3 Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.