Smoky roasted corn pairs with tender grilled chicken, creamy avocado, and crisp radishes in a zesty lime dressing. Light, refreshing, and satisfying.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10.5 oz)
→ Vegetables
02 - 2 ears fresh corn or 1.5 cups frozen corn, thawed
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (about 8 radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped (optional)
# Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5-7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on grill. Cook, turning occasionally, until lightly charred in spots, about 8-10 minutes. Remove and let cool slightly, then slice kernels off the cob.
04 - In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle with lime dressing and toss gently to combine.
07 - Garnish with fresh cilantro if desired. Serve immediately.
