I found this Grilled Chicken and Corn Salad in Rachel Ray’s Magazine and it called my name! It appealed to me for many reasons, but I’m bringing it to you for one reason – IT IS SOOOO GOOD! The kicker for me is the super simple Honey/Lime dressing that goes over the salad. I think I am done buying pre-made salad dressings! Homemade vinaigrettes are just so much better!
I grilled several pieces of chicken at once when I made this (more than I needed), so I could put the meat in other recipes through the week. It makes sense that if you’re going to heat up the grill to cook chicken, do extra and have it on hand for the week! I’ll share my other recipes at the end of this post. But first, here’s the delicious Grilled Chicken and Corn Salad…
Grilled Chicken and Corn Salad with Lime Dressing
- 1 cup heavy cream or Mexican crema
- 2 tablespoons chipotle chiles in adobo sauce, pureed or finely chopped
This salad is wonderful witihout the Crema!
- 1 pound boneless, skinless chicken (breast or thigh)
- 2 large ears corn
- 1/4 cup olive oil, plus more for drizzling
- Salt and pepper
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- Juice of 2 limes (about 4 tbsp.)
- 2 teaspoons acacia honey or light agave
- 6 cups chopped romaine hearts
- 4 ounces Manchego cheese, shaved with a vegetable peeler – I used a Mexican cheese blend
- 1 ripe Hass avocado, sliced and dressed with lemon or lime juice to slow browning
- Heat a grill pan or outdoor grill over medium-high to high.
- In a small saucepan, heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm.
- Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken is cooked through and the corn is charred in spots, turning occasionally, 12 to 15 minutes. (If using a grill pan, cook the corn first.) Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob. Slice the chicken. Douse the chicken and corn with the juice of 1 lime.
- Dressing: In a large bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season. Toss with the greens. Divide among plates; top with the cheese, chicken, corn, chipotle crema and avocado.
I also used the grilled chicken for this soup (with a few changes). I also cut the corn off the cob before adding it to the soup!
My husband used the grilled chicken and made us Quesadillas for lunch one day (isn’t he sweet?!). He added the chicken, tomatoes, and cheese and it made a great lunch dish!
So, do yourself a favor and make this Lime Dressing, if you don’t try anything else. Do yourself a second favor and fire up the grill and get some really flavorful meat in your fridge for the rest of the week!
What have you cooked up in your kitchen this week?
With love from my country kitchen,