Description
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, an EASY 15-minute main dish salad you’ll want to make all summer long!
Yield: 4servings | Serving Size: 1salad (1/2 corn, 1 oz avocado, 1 thigh, 2 1/2 tbsp dressing
Ingredients
For the dressing:
1/2cupjarred mild salsa
4teaspoonsextra virgin olive oil
1/2lime
For the chicken:
4boneless, skinless chicken thighs (4 oz each), trimmed of fat
3/4teaspoonkosher salt
1/4teaspoondried oregano
1/4teaspooncumin
For the grilled salad:
2corn on the cobs, husks removed
2romaine hearts
olive oil spray
4ozavocado, 1 small hass sliced
2tablespoonsdiced red onion
1/2cuphalved grape tomatoes
pinchof kosher salt
Instructions
- Combine the salsa, olive oil and lime juice; set aside.
Season the chicken.
- Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
- Place chicken and corn on the grill and cook, until cooked through, about 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.
- Grill romaine close to the heat source over high, cut side down about 1 to 2 minutes. Remove.
- Slice the chicken into strips, cut the kernels off the corn and serve over Romaine with avocado, tomatoes, onions, salt and dressing on top.
Last Step:
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Nutrition
Serving: 1salad (1/2 corn, 1 oz avocado, 1 thigh, 2 1/2 tbsp dressing, Calories: 288kcal, Carbohydrates: 17g, Protein: 25g, Fat: 14.5g, Saturated Fat: 2.5g, Cholesterol: 108mg, Sodium: 521mg, Fiber: 5g, Sugar: 4g
