Category: Salads - Entree

Grilled Chicken Street Corn Salad     

Ingredients:
Dressing:
½ cup plain greek yogurt
¼ cup fresh lime juice
¼ cup cilantro, chopped
2 garlic cloves
¼ tsp salt
¼ tsp ancho chipotle powder or chili powder

chicken breast or thighs
Tajin
2 ears of corn
2 jalapenos
1 bunch green kale, leaves cut off the stem and cut into bite size pieces
1 tsp avocado oil or olive oil
½ of a lime, juiced
½ cup queso fresco, crumbled
¼ cup red onion, chopped
1-2 avocados, diced
1/4 cup cilantro, chopped
1/2 lb. bacon, cooked and crumbled
grape tomatoes, halved
black beans

Tajin, for garnish
Tortilla strips or crushed tortilla chips, for garnish

Preparation:
Place all dressing ingredients in a food processor and blend until smooth. Refrigerate.

Rub Tajin into chicken. Grill over medium heat until 160 degrees, set aside.

Meanwhile, remove husks from corn, rub with oil, grill corn and jalapenos until slightly charred. Allow to cool before cutting corn kernels off cob. Slice jalapenos, remove seeds.

Place kale leaves in a large bowl and drizzle with oil and lime juice. Massage for at least 5 minutes or until the kale begins to soften.

Mix in corn, jalapenos, onion, cilantro, tomatoes, and black beans. Toss with dressing. Cut chicken into slices or cubes, add to salad. Top with bacon, avocado, Tajin, and tortilla strips/chips and serve.

Date added: 2023-04-17
Number of visits: 1160