Condiment
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Juicy grilled chicken thighs and sweet charred corn mingle with smoky romaine, crisp avocado, and red onion, all tossed in a bright salsa dressing that tastes tangy, smoky, and fresh with every bite.
- Total
- 17 min
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 288
- Protein
- 25g
- Carbs
- 17g
- Fat
- 15g
- Fiber
- 5g
- Sugar
- 4g
- Sodium
- 521mg
Ingredients
- 1/2 cup jarred mild salsa
- 4 tsp extra virgin olive oil
- 1/2 lime
- 4 boneless (skinless chicken thighs (4 oz each), trimmed of fat)
- 3/4 tsp kosher salt
- 1/4 tsp dried oregano
- 1/4 tsp cumin
- 2 corn on the cobs (husks removed)
- 2 romaine hearts
- olive oil spray
- 4 oz avocado (1 small hass sliced)
- 2 tbsp diced red onion
- 1/2 cup halved grape tomatoes
- pinch of 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.