Description

A vibrant and flavorful summer salad featuring smoky grilled chicken, charred sweet corn, and crisp greens tossed in a tangy lime-cilantro dressing. Perfect for BBQs or meal prep.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts or thighs
4 ears of corn, shucked
1 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
2 ripe avocados, sliced
1 cup crumbled cotija or feta cheese
1/2 cup fresh lime juice
1/3 cup extra virgin olive oil
2 tablespoons honey
1 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon red pepper flakes (optional)

Instructions

Pat chicken dry and season with salt, pepper, and cumin. Let sit at room temperature for 15 minutes.
Heat grill or skillet to medium-high. Char corn directly on grates for 10-12 minutes, turning every 2-3 minutes until tender and blackened in spots. Cool and slice kernels off cob.
Grill chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
Whisk together lime juice, olive oil, honey, cumin, garlic, salt, pepper, and red pepper flakes until emulsified.
In a large bowl, combine charred corn, red onion, tomatoes, cilantro, avocado, and cheese.
Slice rested chicken and add to the bowl. Drizzle with dressing and toss to coat. Serve immediately.

Notes

For best results, use fresh corn and freshly squeezed lime juice. If making ahead, store dressing, chicken, and corn separately from the greens and avocado to prevent sogginess and browning. Let chicken rest before slicing to retain juices.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8
Sodium: 350
Fat: 20
Saturated Fat: 4
Carbohydrates: 22
Fiber: 5
Protein: 28

Keywords: grilled chicken salad, charred corn, summer salad, lime dressing, healthy dinner, meal prep, gluten-free, BBQ side dish