Shred chicken. Cook two ears of corn, each wrapped in plastic, for two minutes in microwave; cool and cut off kernels. Halve tomatoes, salt, and put cut-side-down on paper towels to drain. Chop onion and put in ice water to soak.
Make dressing with mayo, yogurt, paprika and lime juice.
Drain onion, blot dry on paper towels, and toss with chicken, corn kernels, tomatoes and avocado. Pour dressing over salad and toss.
Refrigerate for an hour, then serve on lettuce leaves with tortillas or chips on the side.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!