Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is a refreshing, vibrant dish perfect for summer gatherings, barbecues, or a light dinner. This easy 15-minute recipe combines grilled romaine, juicy chicken, and sweet corn topped with zesty salsa dressing. Whether you’re hosting friends or enjoying a family meal, this salad is sure to impress with its unique flavors and colorful presentation.

Why You’ll Love This Recipe

• Quick and Easy: With just 15 minutes of active cooking time, this salad is perfect for busy weeknights or spontaneous gatherings.
• Flavorful and Fresh: The combination of grilled ingredients and zesty salsa dressing elevates ordinary greens into a flavor-packed dish.
• Versatile Meal: Serve it as a main dish or a side salad; it adapts easily to different occasions from casual lunches to festive dinners.

Tools and Preparation

To prepare the Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, you’ll need some essential tools. Having the right equipment will make your cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Grill
• Cutting board
• Sharp knife
• Large platter
• Measuring spoons

Importance of Each Tool

• Grill: Essential for achieving that perfect char on the chicken and romaine, enhancing the overall flavor.
• Cutting Board: Provides a safe surface for slicing ingredients while keeping your kitchen organized.
• Sharp Knife: Ensures clean cuts for vegetables and proteins, making preparation quicker and easier.

Ingredients

For the Salsa Dressing

• 1/2 cup jarred mild salsa
• 4 teaspoons extra virgin olive oil
• 1/2 lime

For the Chicken

• 4 boneless skinless chicken thighs (4 oz each), trimmed of fat
• 3/4 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin

For Grilling

• 2 corn on the cobs (husks removed)
• 2 romaine hearts
• Olive oil spray

For Topping

• 4 oz avocado (1 small hass sliced)
• 2 tablespoons diced red onion
• 1/2 cup halved grape tomatoes
• Pinch of kosher salt

How to Make Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Step 1: Prepare the Salsa Dressing

Combine the salsa, olive oil, and lime juice in a bowl. Mix well and set aside.

Step 2: Season the Chicken

Sprinkle kosher salt, oregano, and cumin evenly over the chicken thighs. Ensure they are well-coated for maximum flavor.

Step 3: Preheat the Grill

Light your grill to medium heat. Remove any tired outer leaves from the romaine hearts. Halve each head vertically.

Step 4: Spray Ingredients

Place the halved romaine on a large platter. Spray the cut sides with olive oil spray. Lightly spray the corn as well.

Step 5: Grill Chicken and Corn

Place chicken thighs and corn on the grill. Cook for about 5 minutes on each side until cooked through and corn is tender. Once done, remove them from the grill.

Step 6: Grill Romaine Hearts

Grill romaine hearts cut side down close to the heat source over high heat for about 1 to 2 minutes until slightly wilted but still crisp.

Step 7: Assemble Your Salad

Slice grilled chicken into strips. Cut kernels off the corn cobs. Serve everything over grilled romaine topped with avocado slices, diced red onion, halved grape tomatoes, a pinch of salt, and drizzle with salsa dressing. Enjoy your delicious Grilled Romaine, Corn and Chicken Salad!

How to Serve Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Serving Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is a delightful experience that brings fresh flavors to your table. This salad is not only visually appealing but also versatile enough to complement various meals.

As a Main Dish

• This hearty salad can stand alone as a satisfying main course. The grilled chicken provides protein while the veggies add freshness.

With Tortilla Chips

• Add crunch by serving tortilla chips on the side for dipping into the salsa dressing. It enhances texture and flavor.

Pair with Grilled Vegetables

• Serve alongside grilled vegetables like zucchini or bell peppers for a colorful and nutritious meal. They will complement the smoky flavors of the salad.

Top with Crumbled Cheese

• Sprinkle crumbled feta or queso fresco on top for added creaminess and tang. Cheese pairs well with the salsa dressing.

How to Perfect Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Perfecting your Grilled Romaine, Corn and Chicken Salad with Salsa Dressing involves a few simple steps that elevate this dish.

• Choose Fresh Ingredients: Opt for fresh romaine, ripe avocados, and in-season corn for the best flavor.
• Preheat Your Grill: Make sure your grill is preheated to medium heat for even cooking of both chicken and corn.
• Don’t Overcook: Keep an eye on your chicken; overcooking can lead to dryness. Aim for juicy, tender pieces.
• Experiment with Seasonings: Feel free to adjust the spices on the chicken or dressing based on your taste preferences for a personalized touch.

Best Side Dishes for Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

Pairing side dishes with your salad can enhance the overall dining experience. Here are some excellent options to consider.

1. Garlic Bread: Toasted bread brushed with garlic butter adds a savory touch that complements the salad’s freshness.
2. Quinoa Pilaf: A light quinoa pilaf mixed with herbs provides a nutritious grain option that pairs well with grilled flavors.
3. Fruit Salad: A refreshing mix of seasonal fruits can balance out the savory elements of the salad perfectly.
4. Coleslaw: A tangy coleslaw adds crunch and acidity, making it an ideal pairing for grilled dishes.
5. Grilled Shrimp Skewers: Lightly marinated shrimp skewers add a seafood twist that works beautifully alongside your salad.
6. Chips and Guacamole: The rich creaminess of guacamole complements the salsa dressing while adding extra flavor and texture.

Common Mistakes to Avoid

Making a delicious Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is easy, but mistakes can happen. Here are common pitfalls and how to avoid them:

• Ignoring the grill temperature: If the grill is too hot, the chicken may burn on the outside while remaining raw inside. Always preheat your grill to medium heat for even cooking.
• Overcooking the chicken: Cooking chicken thighs beyond their required time can make them dry. Use a meat thermometer to check for doneness; it should read 165°F (75°C).
• Not seasoning properly: A lack of seasoning can lead to bland flavors. Be sure to season all components, including the corn and romaine, for a well-rounded taste.
• Skipping the salsa dressing: Failing to include the dressing can make your salad dry and less flavorful. Mix together salsa, olive oil, and lime juice for the perfect topping.
• Grilling romaine too long: Over-grilling romaine can cause it to become mushy. Grill just until you see char marks; this usually takes only 1-2 minutes.
• Neglecting to slice ingredients uniformly: Unevenly sliced ingredients can affect presentation and eating experience. Aim for consistent sizes when slicing chicken, corn, and vegetables.

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3 days for best quality.
• Keep salsa dressing separate if possible to maintain freshness.

Freezing Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

• Freezing is not recommended for this salad as it may change texture.
• If necessary, freeze chicken by itself in a freezer-safe bag.
• Use frozen chicken within 3 months for best flavor.

Reheating Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

• Oven: Preheat oven to 350°F (175°C). Place chicken on a baking sheet and cover with foil. Heat for about 10-15 minutes until warm.
• Microwave: Place chicken in a microwave-safe dish. Heat on medium power in 30-second intervals until warmed through.
• Stovetop: Warm chicken in a skillet over medium heat with a splash of water or broth. Stir occasionally until heated through.

Frequently Asked Questions

Can I use another type of lettuce instead of romaine?

Yes! While romaine adds a nice crunch, feel free to substitute with other leafy greens like kale or iceberg lettuce.

How do I customize my Grilled Romaine, Corn and Chicken Salad with Salsa Dressing?

You can add toppings like cheese, black beans, or bell peppers. Experiment with different salsas or dressings for varied flavors!

What should I serve with this salad?

This salad pairs wonderfully with grilled vegetables or crusty bread for a complete meal.

How long does it take to prepare this salad?

The total prep and cook time is around 30 minutes, making it perfect for quick summer meals!

Final Thoughts

The Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is not only simple but also packed with flavor that celebrates summer’s bounty. Its versatility means you can easily customize it according to your taste preferences or dietary needs. Try this vibrant dish at your next gathering or as a healthy weeknight dinner!

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Grilled Romaine, Corn and Chicken Salad with Salsa Dressing

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• Author: Aileen
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is a delightful summer dish that brightens any gathering. This vibrant salad combines tender grilled romaine, juicy chicken thighs, and sweet corn, all drizzled with a zesty salsa dressing that brings a burst of flavor to every bite. Perfect as a main course or a refreshing side, this 15-minute recipe is ideal for busy weeknights or casual get-togethers. With its colorful presentation and unique taste, it’s sure to impress family and friends alike.

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Ingredients

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• 1/2 cup jarred mild salsa
• 4 teaspoons extra virgin olive oil
• Juice of 1/2 lime
• 4 boneless skinless chicken thighs (4 oz each)
• 2 corn on the cobs, husked
• 2 romaine hearts
• 4 oz avocado, sliced
• 2 tablespoons diced red onion
• 1/2 cup halved grape tomatoes

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Instructions

1. Prepare the salsa dressing by mixing salsa, olive oil, and lime juice in a bowl; set aside.
2. Season chicken thighs with kosher salt, oregano, and cumin.
3. Preheat grill to medium heat; halve romaine hearts vertically and spray cut sides with olive oil.
4. Grill chicken and corn for about 5 minutes on each side until cooked through.
5. Grill romaine cut-side down for 1-2 minutes until slightly wilted.
6. Assemble the salad by slicing chicken, cutting corn kernels off the cob, and serving over grilled romaine topped with avocado, red onion, grape tomatoes, and dressing.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 720mg
• Fat: 23g
• Saturated Fat: 3g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 29g
• Cholesterol: 115mg