This Corn & Summer Tomato Salad with Grilled Chicken is loaded with fresh summer vegetables and the Creamy Cilantro Lime Dressing is a little spicy from a little fresh jalapeno with some tartness from lime juice! Oh, and the cilantro in the dressing just makes it!
The dressing takes minutes to make. I make it in my food processor allowing it to emulsify. The base of the dressing is yogurt which gets you away from a mayonnaise-based dressing. I’m not knocking mayonnaise-based dressings, love them, but you know trying to cut a few calories, so this yogurt-based healthyish dressing was perfect. Even my husband loved it and yes, there was no mention of the yogurt! Lol!
Corn & Summer Tomato Salad with Grilled Chicken
I marinated the chicken strips in the dressing before grilling for about an hour in the refrigerator. I allowed the chicken to come to room temperature before placing on the grill. Honestly, the chicken makes the dish! It is so delicious, loaded with flavor from the marinade and the charring from grilling. I used a whole milk yogurt, but there are so many great yogurts, so choose your favorite! I used HEB Organics Whole Milk yogurt. Here’s the link: https://www.heb.com/product-detail/h-e-b-organics-whole-milk-plain-yogurt/2088234.
I used metal skewers for the chicken. I cut a large chicken breast into strips, then threaded it onto the skewers. Wood skewers are fine, just remember to soak them in water before you place them on the grill.
Summer is the perfect time of the year to use fresh corn. I posted a recipe yesterday “Summer Pasta with Fresh Corn, Roasted Red Pepprs and Cherry Tomatoes” that was absolutely delicious! Here is the link for that recipe” Ihttps://the2spoons.com/summer-pasta-with-fresh-corn-roasted-red-peppers/
Corn & Summer Tomato Salad with Grilled Chicken
Hope you try this recipe!! Even though cutting calories is the idea for this recipe, the salad is absolutely so filling!!!
Corn & Summer Tomato Salad with Grilled Chicken
Ingredients
- 1-2 heads Romaine Lettuce, washed and chopped
- 1/2 English Cucumber
- 2 Ears of Corn, grilled
- 1 large tomato, diced or 1/2 pint cherry tomatoes halved
- 4-5 Radishes, thinly sliced
- 1/2 15.5 oz can Chickpeas
- Creamy Cilantro Lime Dressing
- Grilled Chicken Skewers
For the Creamy Cilantro Lime Dressing
- 1 large bunch of cilantro
- 1/2 cup plain yogurt of your choice
- 1 garlic clove
- juice of two limes
- 1-2 tsp honey
- 1/2 tsp kosher salt
- 1/3 cup extra virgin olive oil
- 1/2 jalapeno, seeded and stem removed (optional)
For the Grilled Chicken
- 1-2 chicken breast, sliced into strips
- Creamy Cilantro Lime Dressing for Marinade
- extra virgin olive oil
- salt and pepper
Instructions
- For the Creamy Cilantro Lime Dressing
- Add the cilantro, yogurt, garlic, lime juice, honey, salt and jalapeno (if using) into a food processor or blender. Put the lid on and blend. With the motor running, slowly pour in the olive oil and blend until smooth. Stop and Taste, adjust with more salt or honey if desired.
For the Grilled Chicken
- Place the chicken strips in a zip lock bag. Add a little extra virgin olive oil and coat with the dressing. Marinate for about an hour. Remove the chicken and alow to come to room temperature if you want. You don't have to do that, it just helps the chicken cook more eenly.
- Before cooking, thread the chicken onto your skewers. Place on the grill and cook until cooked through. The chicken will cook fast since it is in strips.
To assemble the salad
- Place the chopped lettuce and all other ingredients (except the chicken) in a large bowl. Add a little dressing at a time and toss. Layer a large platter with the salad and top with the Grilled Chicken Skewers. Serve Immediately!
