Grilled Chicken Avocado Corn Salad with Chili-Lime Dressing
Grilled Chicken Avocado Corn Salad with Chili-Lime Dressing
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Salad
- 2 cups corn kernels, fresh or frozen and thawed
- 1 cup mini cucumbers, sliced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 2 green onion, sliced
For the Chili-Lime Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the chicken: Place the boneless, skinless chicken thighs in a medium bowl. Add chili powder, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and black pepper. Drizzle with 1 tablespoon olive oil. Toss the chicken until it is fully coated with the seasonings and olive oil.
⏱️ 5 min
- 2
Grill the chicken: Heat a grill pan over medium-high heat or preheat an outdoor grill. Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C) and visible grill marks are achieved. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
⏱️ 15 min
- 3
Prepare the chili-lime dressing: In a small bowl, combine lime juice, 2 tablespoons olive oil, red pepper flakes, and 1/4 teaspoon salt. Whisk the ingredients together until well combined.
⏱️ 3 min
- 4
Assemble the salad: In a large mixing bowl, add the sliced grilled chicken, corn kernels, sliced mini cucumbers, diced avocado, chopped cilantro, chopped fresh basil, and sliced green onion.
⏱️ 5 min
- 5
Dress and serve: Pour the prepared chili-lime dressing over all the salad ingredients. Toss the salad gently to ensure all components are evenly coated with the dressing. Serve immediately in bowls.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Avocado Corn Salad with Chili-Lime Dressing
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Salad
- 2 cups corn kernels, fresh or frozen and thawed
- 1 cup mini cucumbers, sliced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 2 green onion, sliced
For the Chili-Lime Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the chicken: Place the boneless, skinless chicken thighs in a medium bowl. Add chili powder, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and black pepper. Drizzle with 1 tablespoon olive oil. Toss the chicken until it is fully coated with the seasonings and olive oil.
⏱️ 5 min - 2
Grill the chicken: Heat a grill pan over medium-high heat or preheat an outdoor grill. Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C) and visible grill marks are achieved. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
⏱️ 15 min - 3
Prepare the chili-lime dressing: In a small bowl, combine lime juice, 2 tablespoons olive oil, red pepper flakes, and 1/4 teaspoon salt. Whisk the ingredients together until well combined.
⏱️ 3 min - 4
Assemble the salad: In a large mixing bowl, add the sliced grilled chicken, corn kernels, sliced mini cucumbers, diced avocado, chopped cilantro, chopped fresh basil, and sliced green onion.
⏱️ 5 min - 5
Dress and serve: Pour the prepared chili-lime dressing over all the salad ingredients. Toss the salad gently to ensure all components are evenly coated with the dressing. Serve immediately in bowls.
⏱️ 2 min