Description
A vibrant and fresh grilled chicken avocado corn salad tossed with a zesty chili-lime dressing. This recipe combines smoky grilled chicken and corn with creamy avocados and fresh herbs, making it a perfect light meal or side dish for warm weather dining.
Ingredients
Salad Ingredients
- 1 lb. boneless skinless chicken thighs (or chicken tenderloins)
- 3 ears of corn, cooked (about 2 cups)
- 2 large avocados, diced
- 2 mini cucumbers, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 green onions, sliced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- Olive oil, for the chicken
Chili-Lime Dressing
- ⅓ cup olive oil
- ⅓ cup lime juice
- ½ tsp salt
- ½ tsp red pepper flakes
Instructions
- Prep the chicken: In a small bowl, mix chili powder, smoked paprika, cumin, salt, garlic powder, and black pepper. Place chicken in a larger bowl, add a splash of olive oil and the spice mix, then toss until chicken is evenly coated.
- Grill the chicken: Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Grill the chicken for 4-5 minutes per side or until internal temperature reaches 165°F (74°C). Remove from grill, cut into bite-size pieces, and set aside to cool.
- Grill the corn (optional): While chicken grills, place ears of corn on the grill and turn every 3 minutes until cooked and slightly charred, about 10-15 minutes. Slice kernels off the cob and set aside.
- Make the vinaigrette: Whisk together olive oil, lime juice, salt, and red pepper flakes in a small jar or bowl. Set aside.
- Toss the salad: In a large mixing bowl, combine diced chicken, corn kernels, avocado, cucumber, cilantro, basil, and green onions. Pour dressing over the salad and toss gently until everything is coated evenly.
- Serve: Serve the salad immediately or refrigerate, covered, for at least 30 minutes to enhance flavors before serving.
Notes
- You can substitute chicken thighs with chicken tenderloins for a leaner option.
- If you don’t have a grill, you can bake the chicken in the oven or sauté it in a skillet.
- Grilling the corn adds smoky flavor, but you can also boil or roast the corn as alternatives.
- For extra heat, add more red pepper flakes to the dressing or sprinkle over the finished salad.
- The salad is best served fresh but can be stored in the refrigerator for up to 2 days.
