Juicy grilled chicken breasts are sliced and added to a crisp salad with romaine lettuce, corn, avocado, cheese, and a zesty Dijon drissing.
Ingredients :
1 head romaine lettuce or 2 romaine hearts
1 corn on the cob or 1 cup frozen corn, thawed
1 red onion thinly sliced
1 bell pepper chopped, any color
1 cup diced fresh tomatoes or grape tomatoes
1 avocado diced
2 ounces pepper jack cheese cut into ½-inch cubes, optional
1 pound boneless skinless chicken breasts
¼ cup barbecue sauce
¼ cup vegetable oil
¼ cup fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons apple cider vinegar
1 clove garlic minced
⅛ teaspoon salt or to taste
Directions :
Preheat the grill to medium high (400°F).
In a small jar with a lid, combine vegetable oil, lime juice, Dijon mustard, honey, cider vinegar, minced garlic, and salt (to taste). Shake well to mix and refrigerate.
Using the flat side of a meat mallet, pound the chicken breasts to ½ inch thickness and season with ¼ teaspoon each of salt and pepper. Toss with barbecue sauce.
If using corn cobs, brush lightly with oil, season with salt and pepper, and place on the grill. Cook until lightly charred. Cool slightly and cut the kernels off the cob.
Cook the chicken on the grill for 6 minutes, flip, and cook for an additional 6-8 minutes until fully cooked and reaches 165°F. Remove from the grill and set aside to rest for 5 minutes.
Add romaine lettuce to a large salad bowl. Add corn kernels, red onion, bell pepper, chopped tomatoes, and sliced avocado.
Slice the chicken and place it on top of the salad.
