Pat chicken dry. Season both sides with fiesta seasoning and a pinch of salt.

Summertime, and the grilling is easy! To grill these chicken breasts, heat grill to medium. Follow same instructions, grilling until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner.

While chicken cooks, continue recipe.

Hold lettuce at root end and chop coarsely.

Stem and tear cilantro leaves.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.

Halve lime. Cut one half into wedges and juice the other half.

In a large microwave-safe bowl, combine corn, 1 tsp. water, and a pinch of salt. Microwave uncovered until corn is heated through, 20-30 seconds.

Carefully remove from microwave. Let cool, 3 minutes.

Once cool enough to handle, stir in lettuce, half the avocado (reserve remaining for mashing), cilantro, 1 tsp. olive oil, and dressing (to taste) until combined. Set aside.

Place remaining avocado, 1 tsp. lime juice, 1 tsp. olive oil and a pinch of salt and pepper in a mixing bowl. Mash until smooth.

Plate dish as pictured on front of card, topping chicken with mashed avocado. Slice chicken, if desired. Garnish salad with tortilla strips, and cheese. Squeeze lime wedges over to taste. Bon appétit!