Hearty chopped salad with grilled chicken, charred corn, avocado, and crisp vegetables in tangy lime dressing.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10 ounces)
→ Vegetables
02 - 2 ears fresh corn (or 1½ cups frozen corn, thawed)
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (about 8 radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - ½ teaspoon ground cumin
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped (optional)
# How to Make It:
01 - Set up a grill or grill pan over medium-high heat to prepare for cooking the chicken and corn.
02 - Lightly brush the chicken breasts with olive oil and season with salt and pepper. Grill for 5–7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on the grill (husks removed). Cook for 8–10 minutes, turning occasionally until lightly charred. Let cool slightly, then cut kernels from the cob.
04 - Whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and black pepper in a small bowl until well combined.
05 - In a large bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle the lime dressing over the salad and toss gently to coat evenly. Garnish with fresh cilantro if using and serve immediately.
