Recipe Background
Time to get all those Tex-Mex flavors right here in one dish! This Grilled Tex-Mex Chicken Salad stacks juicy, savory grilled chicken and a homemade corn salsa (with just a hint of spice) atop crisp and juicy garden vegetables, and it is just what you need to lift your spirits! With a honey-lime dressing and some salty cheese on top, Grilled Tex-Mex Chicken Salad is pure fun in salad form!
Time to get all those Tex-Mex flavors right here in one dish! This Grilled Tex-Mex Chicken Salad stacks juicy, savory grilled chicken and a homemade corn salsa (with just a hint of spice) atop crisp and juicy garden vegetables, and it is just what you need to lift your spirits! With a honey-lime dressing and some salty cheese on top, Grilled Tex-Mex Chicken Salad is pure fun in salad form!
Ingredients
For the chicken and the corn:
- neutral-flavored oil to taste, for greasing the grill grates
- 4 ears corn husks removed
- 1 1/2 pounds chicken thighs boneless and skinless
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh lime juice
- 1 clove garlic minced
- 1 tablespoon mayonnaise
- 1 tablespoon Mexican créma or non-fat plain yogurt
- 1 teaspoon ancho chili powder
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the salad:
- 6-8 cups mixed salad greens
- 2 cups multi-colored cherry tomatoes halved
- 1/3 cup cotija cheese crumbled
- cilantro optional, to taste, chopped, for garnish
Directions
- Preheat the grill to medium-high heat.
- Lightly grease the grill grates with the neutral-flavored oil.
- Season the corn and the chicken thighs with the extra salt and the extra pepper.
- Place the corn and the chicken on the hot grill and cover the grill.
- Cook the chicken and the corn, turning them halfway through, until the chicken thighs reach an internal temperature of 165 degrees F, and the corn is lightly charred, about 13-15 minutes.
- Transfer the corn and the chicken from the grill and let them rest for 5 minutes.
- Slice the chicken thighs into strips.
- Cut the kernels from the cobs and transfer them to a bowl.
- Add 2 tablespoons of the lime juice, the minced garlic, the mayonnaise, the Mexican créma, and the ancho chili powder to the corn kernels and mix until well-combined.
- In a small mixing bowl, add the olive oil, the remaining lime juice, the honey, the remaining 1/2 teaspoon of the salt, and the remaining 1/2 teaspoon of the pepper and whisk until combined.
- In a large salad bowl, add the salad greens, the cherry tomatoes, and the dressing and toss to combine.
- Top the salad mixture with the corn salsa, the chicken slices, and the cotija cheese.
- Serve the salad garnished with the cilantro.
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