Buttery Corn and Chicken Salad
This Buttery Corn and Chicken Salad is super tasty, easy to make and loaded with juicy chicken, buttered sweet corn, salty feta, sweet dates & fresh herbs—all tossed in a zesty lime dressing. Perfect for a satisfying lunch or dinner.
Ingredients
3 boneless, skinless chicken breasts
- 1 tsp chili powder
For the dressing:
- 1 garlic clove minced
- 1 jalapeño seeded and chopped
- 1/2 cup cilantro loosely packed
- 1/4 cup lime juice
- 1 Tbsp honey
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/3 cup oil
For the corn:
- 2 Tbsp butter
- 1/2 cup red onion finely diced
- 2 cups fresh corn kernels*
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp smoked paprika
- Pinch cayenne
For the salad:
- 2-3 romaine hearts chopped
- 1 avocado chopped
- 1/3 cup feta crumbled
- 1/2 cup dates chopped
For Serving:
- Corn chips
- Chopped cilantro
- Lime wedges
Instructions
Make the dressing:
- Add the garlic, jalapeño, cilantro, lime juice, honey, cumin, salt and oil to a blender.
- Blend until completely smooth.
- Set aside.
Make the chicken:
- Season the chicken breast with salt and pepper and the chili powder.
- Grill until cooked through and set aside.
Make the corn:
- Melt the butter over medium-high heat in a skillet. Add in the onion and the corn.
- Cook, stirring often, until the onion and corn slightly soften and lightly brown, 2-3 minutes.
- Stir in the garlic powder, onion powder, oregano, thyme, smoked paprika, cayenne and a big pinch salt and pepper and mix well.
- Cook 1 more minute then remove to a plate to cool.
Make the salad:
- Add the romaine to a large bowl.
- Add in the avocado, feta and dates.
- Toss with the dressing.
- Top with the chicken, corn, a sprinkle of fresh cilantro and a handful or corn chips.
- Serve with fresh lime wedges.
Notes
*can use frozen corn
Tried this recipe?Let us know how it was!