Smoky roasted corn, grilled chicken, creamy avocado, and crisp radishes in a zesty lime vinaigrette.
# What you need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 10.6 oz)
→ Vegetables
02 - 2 ears fresh corn, husked, or 1½ cups frozen corn, thawed
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (approximately 8 radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced
→ Dressing
08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - ½ teaspoon ground cumin
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped (optional)
# Steps to follow:
01 - Preheat grill or grill pan over medium-high heat.
02 - Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5-7 minutes per side until cooked through and juices run clear. Remove from heat and rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on grill. Cook, turning occasionally, until lightly charred in spots, approximately 8-10 minutes. Remove and cool slightly, then slice kernels from cob.
04 - In small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper.
05 - In large bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle lime dressing over salad and toss gently to combine.
07 - Garnish with fresh cilantro if desired. Serve immediately.
