Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, an EASY 15-minute dish you'll want to make all summer long!
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
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.
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