2 1/2 lb. boneless chicken breasts

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1/2 tsp. kosher salt

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1 cup buttermilk

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1 cup canola oil

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1 cup all-purpose flour

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1/4 tsp. ground cayenne pepper

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1/4 tsp. chili powder

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2 ears white corn, shucked and cut off cob

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2 large heirloom tomatoes

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2 ripe, Fresh California Avocado, peeled, seeded and chopped

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2 Tbsp. olive oil

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1 Tbsp. freshly squeezed lime juice

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1/4 cup basil leaves

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1/2 cup ranch dressing

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1/2 cup crème fraiche

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1/4 cup mayonnaise

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1 Tbsp. freshly squeezed lemon juice

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1 Tbsp. minced fresh chives

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1 Tbsp. minced fresh parsley

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1 Tbsp. minced fresh dill

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1 clove garlic, peeled and minced

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1 shallot, peeled and minced

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1/4 tsp. kosher salt

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1/4 tsp. freshly ground black pepper

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.