Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

5 Freestyle Points 288 Calories 14
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Grilled Romaine, Chicken and Corn Salad with Salsa Vinaigrette-2

An EASY 15-minute dish you’ll want to make all summer long! Fresh heads of romaine lettuce are split down the middle, grilled until slightly charred and smoky, along with fresh corn and skinless chicken thighs, then topped with tomatoes, onions, avocado and a simple salsa vinaigrette.

The dressing couldn’t be any easier, take some leftover jarred salsa and whisk in a little olive oil and lime juice!

Grilled Romaine, Chicken and Corn Salad with Salsa Vinaigrette-3

An EASY 15-minute dish you'll want to make all summer long! Fresh heads of romaine lettuce are split down the middle, grilled until slightly charred and smoky, along with fresh corn and skinless chicken thighs, then topped with tomatoes, onions, avocado and a simple salsa vinaigrette.
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Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

5
Freestyle Points
288
Calories
Total Time: 15 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Salad
CUISINE: American
An EASY 15-minute dish you'll want to make all summer long! Fresh heads of romaine lettuce are split down the middle, grilled until slightly charred and smoky, along with fresh corn and skinless chicken thighs, then topped with tomatoes, onions, avocado and a simple salsa vinaigrette.

Ingredients

For the dressing:

  • 1/2 cup jarred mild salsa
  • 4 teaspoons extra virgin olive oil
  • 1/2 lime

For the chicken:

  • 4 boneless, skinless chicken thighs (4 oz each), trimmed of fat
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin

For the grilled salad:

  • 2 corn on the cobs, husks removed
  • 2 romaine hearts
  • olive oil spray
  • 4 oz avocado, 1 small hass sliced
  • 2 tablespoons diced red onion
  • 1/2 cup halved grape tomatoes
  • pinch of kosher salt

Instructions

  • Combine the salsa, olive oil and lime juice; set aside.
  • Season the chicken.
  • Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
  • Place chicken and corn on the grill and cook, until cooked through, about 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.
  • Grill romaine close to the heat source over high, cut side down about 1 to 2 minutes. Remove.
  • 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

Serving: 1salad (1/2 corn, 1 oz avocado, 1 thigh, 2 1/2 tbsp dressing, Calories: 288kcal, Carbohydrates: 17g, Protein: 25g, Fat: 14.5g, Saturated Fat: 2.5g, Cholesterol: 108mg, Sodium: 521mg, Fiber: 5g, Sugar: 4g
Freestyle Points: 5
Points +: 7
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posted June 20, 2016 by Gina
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