Ingredients
The following ingredients have 4 Servings
- 2 chicken breasts
- 5 ounces salad greens and/or spinach (or one head of lettuce (I used butter leaf))
- 1 cob corn
- 2 scallions (green parts) (chopped)
- 1 avocado (sliced)
- Little tomatoes (I used multi-colored ones)
- Chipotle lime ranch (to taste)
- 1/4 cup olive oil
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1 teaspoon honey
- 2 tablespoons adobo sauce
- Salt & pepper (to taste)
Instruction
- Prepare chicken by slicing the chicken breasts lengthwise (I butterfly then cut in half) so you have four thinner cutlets.
- Add chicken and marinade ingredients to a large ZipLoc bag and mix it all together. Place in fridge for at least 30 minutes, up to two hours.
- Meanwhile, make the dressing (see recipe here). Refrigerate it until it's needed.
- Heat BBQ/grill to medium-high heat.
- While grill is heating up, prepare the other salad ingredients and place in a large bowl.
- Grill corn for a few minutes on each side (for about 10-12 minutes total). Using a knife, cut the corn off the cob once it's cooled down a bit.
- Grill the chicken for approximately 5 minutes per side, or until it's cooked through. You may grill the corn and the chicken at the same time if you're using a BBQ and have enough room.
- Toss salad ingredients together with dressing.
- Once chicken is cooked, you can either slice all the pieces into strips and mix it in with the dressing, or simply place each chicken piece on top of each person's salad. Serve immediately.
