Southwest Grilled Chicken and Corn Salad

k engels

2 years ago

Quick & Colorful Spicy Weeknight Dinners: Healthy, Flavorful, and Ready in Minutes

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Southwest Grilled Chicken and Corn Salad

Ingredients

For the Salad

2 large chicken breasts
4 ears of corn, husks removed
2 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1 large avocado, sliced or diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup shredded cheddar cheese or feta crumbles
1/4 cup fresh cilantro, chopped
Mixed greens or lettuce of choice

Prepare the Marinade: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, and pepper.

Marinate the Chicken

Place the whole chicken breasts in a resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish.
Refrigerate and let marinate for at least 30 minutes, or for best results, overnight to allow the flavors to fully infuse into the chicken.

Grilling Instructions – Preheat the Grill: Preheat your grill to medium-high heat.

Grill the Chicken

Remove the chicken from the marinade, letting any excess drip off.
Place the chicken breasts on the grill. Cook for 6-8 minutes on one side, depending on thickness.
Flip the chicken over and grill for another 5-7 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Rest and Slice: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute, ensuring the chicken is moist and flavorful.

Grill the Corn

Drizzle corn with olive oil and place on the grill turning occasionally, for about 10 minutes, or until charred on all sides. Remove from grill and cut the corn off the cob.

Ingredients for the Dressings

Creamy Avocado Dressing

1 ripe avocado
1/4 cup Greek yogurt
1 lime, juiced
1 clove garlic, minced
Salt and pepper to taste
Water to adjust consistency

Chipotle Lime Greek Yogurt Dressing

1 cup Greek yogurt
2 tablespoons lime juice (about 1 lime)
1 tablespoon chipotle peppers in adobo sauce, finely chopped
1 teaspoon adobo sauce (adjust based on your heat preference)
1 garlic clove, minced
1 tablespoon honey (or to taste)
1/2 teaspoon ground cumin
Salt and pepper to taste
2-3 tablespoons water (optional, for thinner consistency)

Preparation Instructions

Assemble the Salad:

In a large salad bowl or serving platter, combine mixed greens or lettuce, grilled chicken strips, grilled corn kernels, avocado, cherry tomatoes, red onion, cheese of your choice, and cilantro.

Prepare the Dressings:

Creamy Avocado Dressing: Blend the avocado, Greek yogurt, lime juice, garlic, salt, and pepper together until smooth. Add water as needed to reach your desired consistency.
Chipotle Lime Greek Yogurt Dressing: In a medium bowl, combine the Greek yogurt, lime juice, chopped chipotle peppers, adobo sauce, minced garlic, honey, and cumin. Stir until well combined.

Serve

Serve the salad with a choice of either dressing on the side. Allow guests to add as much dressing as they prefer.

Pairing Suggestion: Serve this Southwest Grilled Chicken and Corn Salad with warm, crusty bread or soft, flour tortillas to scoop up the salad or to make wraps.