Description
Fire up the grill for this vibrant salad!
Grilled chicken, corn, and veggies tossed with a zesty lemon dressing.
Ingredients
Units
Scale
- 2 (454 g) boneless (skinless chicken breasts)
- 2 ears corn
- 2 small zucchinis (1/4 inch sliced the long way)
- 1 (227 g) avocado (halved and pit removed)
- 2 romaine hearts (chopped)
- 1 large tomato (cut into wedges)
- 1/4 cups (59 ml) almonds (sliced)
- Olive oil for brushing
- Salt
- Lemon pepper or regular pepper
Instructions
- Preheat the grill to medium/low heat.
- Brush the chicken with olive oil, sprinkle with salt and lemon pepper, and grill for 5-6 minutes per side.
- Add corn to the grill and cook for 10 minutes, turning occasionally.
- Brush lemon and zucchini slices with olive oil.
- Grill lemon slices for 3-4 minutes per side.
- Grill zucchini slices for 2-3 minutes per side.
- Brush avocado with olive oil and grill face down for a couple of minutes until grill marks appear.
- Remove all grilled items from the grill and set aside to cool.
- To make the dressing, blend grilled lemons, shallot, olive oil, salt, and 3 tablespoons of water until smooth, adding more water as needed.
- Add chopped romaine to a bowl.
- Top with diced grilled chicken, grilled corn, zucchini slices, tomato, diced avocado, and almonds.
- Drizzle with dressing and serve.
Notes
- For perfectly grilled chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- To prevent the avocado from browning, toss it with a little lime juice after grilling.
- Leftovers can be stored separately in airtight containers for up to 3 days. The dressing should be stored separately from the salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 large serving
- Calories: 600
- Sugar: 10
- Sodium: 400
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 45
- Fiber: 10
- Protein: 40
- Cholesterol: 150