Ingredients
For the Salad:
- 1 lb. boneless skinless chicken thighs (or chicken tenderloins)
- 3 ears of corn, cooked (about 2 cups)
- 2 large avocados, diced
- 2 mini cucumbers, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 green onions, sliced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- Olive oil, for the chicken
For the Chili-Lime Dressing:
- ⅓ cup olive oil
- ⅓ cup lime juice
- ½ tsp salt
- ½ tsp red pepper flakes
Instructions
- Prep the chicken. In a small bowl, combine chili powder, smoked paprika, cumin, salt, garlic powder, and black pepper. Place the chicken in a larger bowl, drizzle with a splash of olive oil, add the spice mix, and toss thoroughly until the chicken is evenly coated with the seasoning.
- Grill the chicken. Preheat your grill or grill pan to medium-high heat and brush the grates with oil to prevent sticking. Place the seasoned chicken on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken, cut into bite-sized pieces, and set aside to cool.
- Grill the corn. While the chicken is cooking, place the ears of corn on one side of the grill. Turn them every 3 minutes to ensure even charring, cooking for about 10-15 minutes until tender and slightly charred. Once cooled, slice off the kernels and set them aside.
- Make the vinaigrette. In a small jar or bowl, whisk together olive oil, lime juice, salt, and red pepper flakes until well combined. Set the dressing aside.
- Toss the salad. In a large mixing bowl, combine the diced chicken, grilled corn kernels, diced avocado, sliced cucumber, chopped cilantro, chopped basil, and sliced green onions. Pour the chili-lime dressing over the mixture and toss gently until all ingredients are evenly coated.
- Serve. Serve the salad immediately for a fresh taste or cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- This recipe can also be prepared by baking or sautéing the chicken if a grill is not available.
- To enhance flavor, allow the salad to chill for at least 30 minutes before serving.
- Fresh corn on the cob works best for optimal sweetness and texture.
- Adjust red pepper flakes in the dressing according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
