Healthy Grilled Chicken + Corn Summer Salad with Avocado Lime Dressing

grilled chicken and corn salad with tomatoes and avocado lime dressing

Healthy Grilled Chicken + Corn Summer Salad with Avocado Lime Dressing

Sip + Sanity | Linda Feller

Nothing says summer like a cool salad topped with grilled chicken, sweet corn, and fresh tomatoes. The avocado lime dressing brings some healthy fat and tangy zip to this filling dinner salad.

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Main Course, Salad

Mexican

people

415 kcal

Equipment

blender or food processor
microplane grater or zester
grill or grill pan
bundt pan or sheet pan

Ingredients

Seasoning Blend

1 teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper

Salad Ingredients

3 ears corn on the cob, yellow or whitem husks + silks removed
1 pound chicken tenders
1 tablespoon olive oil, divided
1 teaspoon lime juice
10 ounce red + green butter lettuce, or romaine
18 grape tomatoes, cut in half
½ cup red onion, sliced
2 ounce cotija cheese, or feta, crumbled

Dressing

1 avocado, peel + seed removed
1 tablespoon olive oil
2 tablespoon light mayonnaise, like Hellman's
zest of 1 lime
3 tablespoon lime juice
1 teaspoon honey
½ cup cilantro leaves, loosely packed, roughly chopped
3 tablespoon water

Instructions

Make the seasoning blend by combining all the ingredients in a small bowl.
Place the chicken tenders in another bowl and add 2 tsp of olive oil, 1 tsp lime juice and 2 tsp of the seasoning blend. Mix to distribute the seasoning all over the chicken.
Drizzle 1 tsp of olive oil over the ears of corn and rub to distribute.
Preheat a clean outdoor grill on high heat. Once hot, oil the grates and place the chicken and corn on the grill. Reduce the flame to medium. Grill the chicken tenders for 3 to 4 minutes on each side. Remove to a plate and tent with foil. Grill the corn for 10 to 12 minutes, turning a quarter turn every 2 to 3 minutes. Set aside to cool.
To make the dressing, place all the ingredients except for the water in a bowl of small food processor or blender. Mix until smooth. Add 3/4 of a teaspoon of the seasoning blend and 2 tablespoons of water. Mix to combine. Add an additional 1 tablespoon of water to thin as desired.
Slice the chicken into bite size pieces. Cut the corn from the cobbs. Toss the remainder of the seasoning blend with the corn.
To assemble the salad, place the greens in a large bowl and top with chicken, corn, grape tomatoes, red onion and cotija cheese. Drizzle the dressing all over the top or serve it on the side.

Notes

Helpful Tips:

To easily remove the corn from the cobb, place one end in the center of a bundt pan and cut the kernels away. The bundt pan will catch the kernels. Another way is to line a sheet pan with a tea towel and cut the kernels off in the center of the pan. The towel reduces bounce and helps to collect the kernels.
You will need two limes for this entire recipe. Zest one lime and set aside for the dressing. Juice both limes into a small bowl and measure out what you need for the chicken marinade and dressing as you cook along.

Nutrition

chicken, grill, summer

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