Vibrant Grilled Chicken Salad with Zesty Cilantro-Lime Dressing

Cooking Time and Servings

Servings: 4 | Time: 1 hour

Ingredients

Dressing:

• 1 2-ounce bundle of cilantro (both leaves and stems, trim any brown ends)
• 2 scallions, finely sliced
• 1 clove of garlic, peeled
• 1 jalapeño, seeds removed and roughly chopped
• Zest and juice of 2 medium/large limes
• 1/2 cup of olive oil
• 1 teaspoon of kosher salt, plus extra for seasoning

Salad:

• Oil for grilling
• 1 pound of boneless, skinless chicken thighs
• 1/2 teaspoons of chili powder
• 1 teaspoon of kosher salt
• 2 ears of corn, shucked
• 1 5-ounce package of fresh leafy greens
• 1 ripe avocado, thinly sliced
• A bowl of Fritos, a must-have addition

Preparation Steps

Make the Dressing

Begin by chopping the cilantro leaves and stems into 1 to 2-inch pieces and add them to a blender or food processor. Include the scallions, garlic, jalapeño, and lime zest, pulsing until everything is chopped well. With the blender running, gradually pour in the olive oil while scraping down the sides as needed. Blend until the mixture is completely smooth. Add salt and squeeze in the juice of both limes, then blend again. Taste and adjust the seasoning as needed.

Prepare the Salad

Pat the chicken thighs dry and season them generously on both sides with chili powder and salt. Preheat your grill to medium-high heat (or go with high if your grill is on the smaller side). Lightly oil the grill grates and place both the chicken thighs and corn onto the grill. Grill the chicken for about 4 to 5 minutes on one side, then 3 to 4 minutes on the other side. Grill the corn until it shows dark spots, turning the ears to get a nice char all around. Once cooked, slice the chicken into thin strips and cut the kernels off the corn using a towel or glove to handle the hot cobs.

Assemble and Serve

In a large bowl, toss the salad greens with a portion of the cilantro-lime dressing. Layer the grilled chicken, corn, and sliced avocado over the greens and drizzle more dressing on top. Serve any additional dressing on the side, accompanied by bowls of Fritos for that crunchy finish!

Make-Ahead Tips

This salad dressing is a bit of a kitchen miracle—it's resistant to discoloration and stays fresh in the fridge for up to 5 to 6 days with no separation. The grilled chicken and corn will also store well for a couple of days, perfect for meal prepping!