Grilled Romaine, Corn and Chicken Salad with Salsa Dressing Recipe

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Bernice Sims Modified: March 25, 2022
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing Recipe

How To Make Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Serve a quick healthy dish with this grilled chicken salad. It’s served over romaine hearts, tomato, avocado, and salsa adding flavor and color to the dish.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



For the Dressing:

  • ½cupjarred mild salsa
  • 4tspextra virgin olive oil
  • ½lime

For the Chicken:

  • 16ozchicken thighs,(4 boneless, skinless), trimmed of fat
  • ¾tspkosher salt
  • ¼tspdried oregano
  • ¼tspcumin

For the Grilled Salad:

  • 2corn on the cobs,husks removed
  • 2romaine hearts
  • olive oil spray
  • 4ozavocado,(1 small hass), sliced
  • 2tbspred onion,diced
  • ½cupgrape tomatoes,halved
  • pinchkosher salt


  1. Combine the salsa, olive oil, and lime juice. Set aside.

  2. Season the chicken.

  3. Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically.

  4. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.

  5. Place chicken and corn on the grill and cook for bout 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.

  6. Grill romaine for about 1 to 2 minutes close to the heat source over high, cut side down. Remove.

  7. Slice the chicken into strips, cut the kernels off the corn, and serve over Romaine with avocado, tomatoes, onions, salt, and dressing on top.


  • Calories: 459.17kcal
  • Fat: 33.21g
  • Saturated Fat: 7.21g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 17.49g
  • Polyunsaturated Fat: 5.91g
  • Carbohydrates: 20.84g
  • Fiber: 6.75g
  • Sugar: 7.08g
  • Protein: 23.34g
  • Cholesterol: 111.13mg
  • Sodium: 917.85mg
  • Calcium: 72.13mg
  • Potassium: 978.93mg
  • Iron: 2.82mg
  • Vitamin A: 594.95µg
  • Vitamin C: 17.74mg
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