Grilled Chicken and Corn Salad
Serves 610 mins prep8 mins cook
🌽🍅🥑🍗 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! When it's too hot to fire up your oven, make this instead for a light yet satisfying meal the whole family will love and take advantage of summertime ingredients while they last!
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What you need
Instructions
Chicken 2 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 5 Evenly drizzle the corn with the olive oil and rub it in evenly over the corn. 6 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. 7 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. 8 Dice the chicken into bite-sized pieces and add to the bowl with the corn. Salad 11 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.View original recipe