Description
A refreshing and filling salad featuring grilled chicken and roasted corn, perfect for hot days.
Ingredients
Scale
- 2 Chicken breasts or thighs
- 2 cups Fresh corn (or frozen/canned)
- 4 cups Greens (romaine, spinach, arugula, or a spring mix)
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, chopped
- 1 Red onion, thinly sliced
- 1 Avocado (optional)
- 1 cup Black beans or chickpeas (optional)
- 1 cup Cheese (feta, cotija, or shredded pepper jack)
- 1/4 cup Olive oil
- 2 tbsp Lime juice
- 1 tbsp Honey
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
- A pinch of cumin
- A dash of hot sauce or cayenne (optional)
Instructions
- Season the chicken with salt, pepper, chili powder, and garlic powder, adding oil to prevent sticking.
- Grill or pan cook the chicken until cooked through, resting it for 5 minutes before slicing.
- Roast the corn until brown, and cut it off the cob if using fresh corn.
- Whisk your dressing ingredients in a large bowl, then add greens, veggies, chicken, and corn.
- Toss gently, taste, and adjust seasoning with salt or lime.
Notes
Best served immediately while warm for a comforting contrast with crunchy greens. Keep dressing separate if making ahead to avoid soggy salad.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 65mg
