Chicken Avocado Corn Salad

Directions

1. 1
   Brush corn with olive oil, season generously with salt and pepper to taste. Grill over high heat for 6-8 minutes, turning throughout, until kernels begin to char a bit. Use a sharp knife to cut corn off the cob.
2. 2
   In a medium bowl combine corn, chicken, avocado, cilantro, and onions (if using).
3. 3
   Whisk together dressing ingredients.
4. 4
   Pour over salad and toss to combine.
5. 5
   Serve immediately, or cover tightly and store chilled up to 8 hours. (If serving after chilling, take it out of the fridge about 30 minutes before serving - it tastes best closer to room temperature)