Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Name: Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 cup jarred mild salsa; 4 teaspoons extra virgin olive oil; 1/2 lime; 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; 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

Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, an EASY 15-minute dish you'll want to make all summer long!

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Foto: Skinnytaste

Ingredients

4 servings

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

Steps

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.