Grilled Chicken & Corn Salad
Servings: 6
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or chicken tenderloins
- 3 ears corn, shucked
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 avocados, sliced
- ½ cup sliced red onion
- 3 tbsp chopped fresh cilantro
- 2 large heads Romaine lettuce, chopped (need about 15 cups)
dressing
- ½ cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- ¼ tsp salt
- fresh ground pepper
Instructions
- Preheat grill to medium-high heat. Drizzle chicken and corn with 1 tablespoon olive oil, and sprinkle with salt and pepper.
- Place chicken onto hot grill. Cover with grill lid, and grill 5 minutes per side until done.
- Place corn onto grill. Cover with grill lid, and grill 7 minutes or until tender, turning occasionally.
- Let chicken and corn cool a bit. Cut chicken into bite-size pieces, and set aside. Cut corn off the cob into a large bowl. Add avocados, red onion, cilantro, and lettuce.
- Whisk together all the dressing ingredients. Pour dressing over salad, and toss to coat. Top with grilled chicken.
- Note: Serve dressing immediately, or cover and refrigerate for later.