Grilled Romaine Salad with Chicken, Corn and Salsa Dressing
Ingredients
The dressing
-
½
cup
jarred mild salsa
-
4
teaspoons
extra virgin olive oil
-
½
lime
juice
The chicken
-
4
pieces
boneless, skinless chicken thighs (4 oz each)
-
¾
teaspoon
kosher salt
-
¼
teaspoon
dried oregano
-
¼
teaspoon
cumin
The salad
-
2
cobs
corn
-
2
hearts
romaine
-
as needed
spray
olive oil
-
4
oz
avocado, sliced
-
2
tablespoons
diced red onion
-
½
cup
halved grape tomatoes
-
a pinch
kosher salt
Instructions
- Combine the salsa, olive oil, and lime juice and set aside.
- Season the chicken with salt, oregano, and cumin.
- Preheat the grill to medium heat.
- Remove any tired outer leaves from the romaine and halve each head vertically.
- Spray the cut sides of the romaine with olive oil spray and lightly spray the corn.
- Place the chicken and corn on the grill, cooking for about 5 minutes on each side until cooked through.
- Grill the romaine cut side down over high heat for 1 to 2 minutes.
- Remove everything from the grill and slice the chicken into strips and cut the kernels off the corn.
- Serve the chicken and corn over the grilled romaine, topped with avocado, tomatoes, onions, salt, and dressing.
Nutrition Facts (estimated)
Servings
4
Calories
288
Total fat
14.5g
Total carbohydrates
17g
Total protein
25g
Sodium
521mg
Cholesterol
108mg
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