Description
A delightful salad combining tender grilled chicken, crunchy corn, juicy tomatoes, and a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 breasts boneless, skinless chicken
- 3 tbsp olive oil
- 1.5 limes juice
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 ears fresh corn (or 1.5 cups frozen)
- 1 tsp cumin
- Pinch cayenne pepper (optional)
- 1 tbsp cilantro, chopped
- 1 cup cherry tomatoes, halved
- 0.5 red onion, finely diced
- 1 bell pepper, chopped
- 2 cups romaine lettuce (or spinach)
- 0.5 cup plain Greek yogurt
Instructions
- Marinate the chicken: Coat the chicken breasts with olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Let it rest for about 15 minutes.
- Grill the chicken: Heat your grill to medium and place the marinated chicken on it. Grill for about 6-7 minutes per side, or until cooked through. Let cool slightly before shredding.
- Cook the corn: Grill or microwave the corn until tender, approximately 3-5 minutes. Slice the kernels if using fresh corn.
- Prepare the dressing: In a bowl, whisk together Greek yogurt, lime juice, olive oil, cumin, and a pinch of cayenne until smooth.
- Combine the salad: In a large bowl, toss together the shredded chicken, corn, cilantro, cherry tomatoes, red onion, bell pepper, and greens. Pour dressing over the top and mix well.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving.
Notes
This salad holds well in the fridge for up to 3 days; keep the dressing separate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg