Hearty salad with grilled chicken, charred corn, avocado, and tangy lime dressing.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10 ounces)
→ Vegetables
02 - 2 ears fresh corn (or 1½ cups frozen corn, thawed)
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (about 8 radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - ½ teaspoon ground cumin
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped (optional)
# How To Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5–7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
03 - While the chicken cooks, place the corn (husks removed) directly on the grill. Cook, turning occasionally, until lightly charred in spots, about 8–10 minutes. Remove and let cool slightly, then slice kernels off the cob.
04 - In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle with the lime dressing and toss gently to combine. Garnish with fresh cilantro if desired. Serve immediately.
