• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

288 Cals 25 Protein 17 Carbs 14.5 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:American
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, an EASY 15-minute dish you”ll want to make all summer long!
INGREDIENTS
For the dressing:
1/2 cup jarred mild salsa
4 teaspoons extra virgin olive oil
1/2 lime
For the chicken:
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
For the grilled salad:
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
INSTRUCTIONS
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.
Serving: 1salad (1/2 corn, 1 oz avocado, 1 thigh, 2 1/2 tbsp dressing, Calories: 288kcal, Carbohydrates: 17g, Protein: 25g, Fat: 14.5g, Saturated Fat: 2.5g, Cholesterol: 108mg, Sodium: 521mg, Fiber: 5g, Sugar: 4gBlue Smart Points:5Green Smart Points:7Purple Smart Points:5Points +:7