Description
A vibrant salad combining grilled chicken, fresh corn, and creamy Greek yogurt dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 breasts boneless, skinless chicken
- 3 tbsp olive oil
- 1.5 limes juice
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 1 clove garlic (minced or pressed)
- to taste salt
- to taste pepper
- 2 ears fresh corn (or 1½ cups frozen)
- 1 tsp cumin
- pinch cayenne pepper (optional)
- 1 tbsp cilantro (chopped)
- 1 cup cherry tomatoes (halved)
- 0.5 red onion (finely diced)
- 1 bell pepper (chopped)
- 2 cups romaine lettuce (or spinach)
- 0.5 cup plain Greek yogurt
Instructions
- Coat the chicken breasts with olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Let it rest for a few minutes to soak up all those flavors.
- Grill the chicken over medium heat until cooked through and juicy, about 6-7 minutes per side, then shred it into bite-sized pieces.
- Grill or microwave the corn until tender, approximately 3-5 minutes. If using fresh, slice the kernels off the cobs for that delightful crunch.
- Whisk together plain Greek yogurt, lime juice, olive oil, cumin, and a pinch of cayenne pepper until creamy and smooth.
- Combine the shredded chicken, corn, chopped cilantro, cherry tomatoes, diced red onion, bell pepper, and your greens in a large bowl. Pour the dressing over and give it a good toss.
- Cover and refrigerate the salad for at least 30 minutes to allow those vibrant flavors to meld together beautifully.
Notes
Serve this salad on its own or with tortilla chips for added crunch. Store leftovers in an airtight container and consume within 2-3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg