Description
A refreshing and flavorful salad featuring grilled BBQ chicken and sweet corn, perfect for summer gatherings.
Ingredients
Scale
- 2 large chicken breasts (About 1 pound total)
- 2 ears corn (Husked)
- 1 cup cherry tomatoes (Halved)
- 1 medium bell pepper (Diced)
- 1 small red onion (Diced)
- 1 cup fresh cilantro (Chopped)
- ¼ cup olive oil
- 3 tablespoons BBQ sauce (Plus 1 tablespoon for brushing)
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and garlic powder. Brush them with 1 tablespoon of BBQ sauce on both sides.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes.
- While the chicken is grilling, place the corn directly on the grill and cook for about 10 minutes, turning occasionally, until charred and tender. Remove and let cool slightly.
- Once the corn is cool enough to handle, cut the kernels off the cob and set aside.
- In a large mixing bowl, combine the corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, and remaining BBQ sauce. Pour the dressing over the salad mixture and toss to combine.
- Slice the grilled chicken into strips and place over the salad.
- Serve immediately.
Notes
- Feel free to customize the salad with other vegetables you enjoy.
- This salad can be served warm or chilled.
- Leftover chicken can be used in wraps or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg