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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

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