Grilled Romaine, Corn and Chicken Salad with Salsa Dressing Recipe
An EASY 15-minute dish you’ll want to make all summer long! Fresh heads of romaine lettuce are split down the middle, grilled until slightly charred and smoky, along with fresh corn and skinless chicken thighs, then topped with tomatoes, onions, avocado and a simple salsa vinaigrette.
1/2 cup jarred mild salsa
4 teaspoons extra virgin olive oil
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
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.
Keywords: Grilled Romaine, Corn and Chicken Salad with Salsa Dressing