An EASY salad that’s ready in 15 minutes and you won’t be able to stop eating it!! Tender chicken, juicy corn, crisp bell peppers and tomatoes, creamy avocado, cilantro, and fresh lime juice for the WIN!!
1.25 to 1.50poundsthin-sliced or pounded boneless skinless chicken breasts
⅓cuplime juice
⅓cuphoney
⅓cupolive oil
2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
Corn
5ears fresh sweet cornhusks and silks removed
¼cupolive oildivided
¼cupunsalted butter
Salad
2medium avocadosripe but not mushy, diced into small pieces
1large red bell pepperdiced small
1cupgrape tomatoesI used multi-colored; other varieties of tomatoes may be substituted
¼ to ⅓cupfresh lime juiceor to taste
¼cupfresh cilantrofinely minced, or to taste
1 to 2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
2 to 3tablespoonsolive oiloptional
Instructions
Chicken
Place all contents in a large ziptop plastic bag, seal, and smoosh around to coat evenly. Place bag in the fridge to marinate for at least 30 minutes, or overnight. When you're ready to grill, preheat to medium-high heat.
Corn
Evenly drizzle the corn with the olive oil and rub it in evenly over the corn.
Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple minutes by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Flip the chicken once midway through cooking.
After corn is cooked, cut the corn off the ears with a sharp knife, place into a large bowl, top with the butter, and stir to combine until the butter melts.
Dice the chicken into bite-sized pieces and add to the bowl with the corn.
Salad
To the bowl with the corn and chicken, add all remaining ingredients except the olive oil, stir to combine, and taste. If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.
Notes
Salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes.
The nutritional info is pulling on the high side because it's taking into account the honey in the chicken marinade, as well as the olive oil in the marinade and the excess oil that runs off the corn and onto the grill.