Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat. Prepare rice as label directs.
  2. Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature of chicken reaches 165℉, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl; slice chicken ¼-inch-thick crosswise.
  3. Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in cheese. Whisk dressing from Chopped Kit and remaining 2 tablespoons lime juice in a small bowl.
  4. Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of Chopped Kit drizzled with dressing mixture.

Tips & Tricks

Try replacing the chicken in this dish with shrimp.

For tostadas, layer bowl ingredients over tostada shells.