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Corn & Summer Tomato Salad with Grilled Chicken

Print Recipe
Course dinner, Lunch, Main Course, Salad
Cuisine American
Servings 2 servings

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!
Keyword Corn & Fresh Tomato Salad, Grilled Chicken, salad