Table of Contents
Discover a fresh and flavorful recipe that combines tender chicken, sweet grilled corn, and a zesty cilantro lime dressing. Perfect for summer picnics or weeknight dinners, this salad is both satisfying and easy to prepare.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 ears of corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: avocado slices for garnish
Preparation Steps
Begin by preheating your grill to medium-high heat. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the grill and let it rest before slicing.
While the chicken is grilling, place the corn on the grill. Cook for about 10 minutes, turning occasionally, until the kernels are charred and tender. Let the corn cool slightly, then cut the kernels off the cob.
In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, red onion, and chopped cilantro. In a small bowl, whisk together lime juice, remaining olive oil, and a pinch of salt and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine. Slice the rested chicken and arrange it on top of the salad. Garnish with additional cilantro or avocado slices if desired.
Serving Suggestions
This chicken and grilled corn salad is best served fresh, ideally at room temperature or slightly chilled. It pairs well with crusty bread or as a main dish for a light, healthy meal.
Tips for Success
- Use fresh corn for the best flavor; if unavailable, frozen corn can be grilled and used.
- Adjust the lime juice and cilantro to suit your taste preferences.
- For added protein, include black beans or feta cheese.