Grilled Chicken With Corn Salad

Submitted by Chef mariajane

"This is such a delicious chicken salad dish, I have used frozen corn, with a few drops of liquid smoke, tastes good, but not as good as the grilled corn!!"

 

• Ready In: 16mins
• Ingredients: 14
• Serves: 4-6

ingredients

• FOR THE CHIPOTLE DRESSING

• 1⁄4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons finely chopped chipotle chiles in adobo or 2 teaspoons chipotle hot sauce
• 2 garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon grated lime rind
• 1⁄2 teaspoon salt

• FOR THE SALAD

• 1 lb boneless skinless chicken breast
• 3 cups grilled corn kernels
• 1 cup grape tomatoes or 1 cup cherry tomatoes, halved
• 1⁄4 cup fresh cilantro leaves, chopped
• 2 green onions, sliced
• 1⁄2 sweet red pepper, chopped
• 4 -6 cups torn salad greens (romaine, spinach, arugula, red and green leaf lettuce)

directions

1. FOR THE CHIPOTLE: In a small bowl or measuring cup, whisk together oil, lemon juice, chipotle, garlic, oregano, lime rind and salt,.
2. FOR THE SALAD: Remove 1 tablespoons of the dressing and brush on both sides of chicken. Place on greased grill over medium-high heat; close lid and grill 6-8 minutes on each side or until juices run clear and internal temperature reaches 185F on meat thermometer. Transfer to cutting board and let stand for 5 minutes. Slice into thin strips. Chicken can be covered and refrigerated for up to 24 hours.
3. In a large serving bowl, combine chicken, corn, tomatoes, cilantro, onions, and red pepper; toss with remaining dressing. Divide salad greens among plates and evenly distribute salad over top.