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.
Serves:
Ingredients
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
Instructions
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Combine the salsa, olive oil, and lime juice. Set aside.
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Season the chicken.
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Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically.
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Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
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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.
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Grill romaine for about 1 to 2 minutes close to the heat source over high, cut side down. Remove.
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Slice the chicken into strips, cut the kernels off the corn, and serve over Romaine with avocado, tomatoes, onions, salt, and dressing on top.
Nutrition
- 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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