Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is the perfect dish for summer gatherings and weekday dinners alike. This vibrant salad combines the smoky flavor of grilled romaine with juicy chicken thighs and sweet corn, all topped off with a zesty salsa dressing. Whether you’re serving it for a backyard barbecue or a light lunch, this salad is sure to impress your family and friends with its fresh flavors and colorful presentation.
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just 15 minutes, making it an ideal choice for busy weeknights or last-minute gatherings.
- Flavorful: The combination of grilled romaine, chicken, and corn creates a delicious blend of textures and tastes that are sure to satisfy.
- Versatile: Perfect as a main dish or side salad, this recipe can easily be customized with your favorite toppings or proteins.
- Healthy Choice: Packed with lean protein, fresh veggies, and healthy fats, this salad is both nutritious and delicious.
- Crowd-Pleaser: Its vibrant colors and bold flavors make it a hit at any gathering, from casual cookouts to elegant dinner parties.
Tools and Preparation
To make this Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, you’ll need some essential kitchen tools to ensure everything goes smoothly.
Essential Tools and Equipment
- Grill
- Large platter
- Cutting board
- Knife
- Mixing bowl
Importance of Each Tool
- Grill: Provides the necessary heat for grilling chicken and romaine, enhancing their flavors.
- Cutting Board: Offers a safe surface for slicing ingredients without damaging countertops.
- Knife: Essential for cutting chicken, corn kernels, and vegetables precisely.
Ingredients
For the Salad
- 1/2 cup jarred mild salsa
- 4 teaspoons extra virgin olive oil
- 1/2 lime
- 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
- 2 corn on the cobs (husks removed)
- 2 romaine hearts
- Olive oil spray
- 4 oz avocado (1 small Hass sliced)
- 2 tablespoons diced red onion
- 1/2 cup halved grape tomatoes
- Pinch of kosher salt
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Step 1: Prepare the Dressing
Combine the salsa, olive oil, and lime juice in a mixing bowl. Set aside while you prepare the rest of the ingredients.
Step 2: Season the Chicken
Sprinkle the chicken thighs with kosher salt, oregano, and cumin. Ensure both sides are well-coated for maximum flavor.
Step 3: Preheat Your Grill
Light your grill to medium heat. While it heats up, remove any tired outer leaves from the romaine hearts. Cut each head vertically in half. Place them on a large platter cut side up. Spray the cut sides lightly with olive oil spray.
Step 4: Grill Chicken and Corn
Lightly spray the corn on the cob with olive oil as well. Place both the chicken thighs and corn on the grill. Cook for about 5 minutes on each side until the chicken is fully cooked through and the corn is tender. Remove them from the grill and transfer to a cutting board.
Step 5: Grill Romaine Hearts
Place the romaine halves cut side down over high heat on the grill. Grill for about 1 to 2 minutes until they have nice char marks but remain crisp. Remove them from heat once done.
Step 6: Assemble Your Salad
Slice the grilled chicken into strips. Cut kernels off the grilled corn cobs. Arrange them over grilled romaine along with sliced avocado, diced red onion, halved grape tomatoes, a pinch of kosher salt, and drizzle generously with your prepared salsa dressing before serving.
Enjoy your Grilled Romaine, Corn and Chicken Salad with Salsa Dressing!
How to Serve Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
This Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is a vibrant dish that can be enjoyed in various ways. Whether it’s for a casual lunch or a festive dinner, the salad brings fresh flavors to the table.
Enjoy it as a Main Dish
- A filling option that combines protein from chicken and healthy fats from avocado.
Pair with Tortilla Chips
- Serve alongside tortilla chips for a crunchy contrast that complements the salsa dressing.
Add Extra Protein
- Top with grilled shrimp or black beans for an additional protein boost.
Serve Cold
- This salad can be prepared ahead of time and served cold for a refreshing summer meal.
Create Wraps
- Use large lettuce leaves to create wraps filled with the salad mix for a fun, handheld option.
How to Perfect Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
To achieve the best version of this delicious salad, consider these simple tips:
- Use fresh ingredients: Fresh romaine and ripe avocados will enhance the flavor significantly.
- Don’t overcook the chicken: Keep an eye on the chicken to avoid dryness; it should be juicy and tender.
- Grill at medium heat: This ensures that vegetables are cooked properly without burning.
- Experiment with spices: Feel free to add your favorite spices or herbs for added flavor depth.
- Adjust salsa according to taste: If you prefer more spice, opt for medium or hot salsa instead of mild.
- Make it colorful: Add more vibrant veggies like bell peppers or radishes for an appealing presentation.
Best Side Dishes for Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Pairing side dishes with your Grilled Romaine, Corn and Chicken Salad can elevate your meal experience. Here are some great options:
- Cornbread: A sweet and savory bread that complements the salad’s flavors perfectly.
- Coleslaw: A tangy slaw adds crunch and freshness alongside the grilled salad.
- Quinoa Salad: A light quinoa dish adds texture while remaining healthy and filling.
- Grilled Vegetables: Seasonal grilled veggies provide an additional smoky flavor profile.
- Fruit Salad: A refreshing fruit medley balances the savory elements of the main dish.
- Rice Pilaf: Fluffy rice pilaf seasoned with herbs enhances the overall meal experience.
Common Mistakes to Avoid
When making Grilled Romaine, Corn and Chicken Salad with Salsa Dressing, there are a few common pitfalls to watch out for.
- Using too much salsa: While salsa adds flavor, too much can make the salad soggy. Start with a small amount and add more if needed.
- Overcooking the chicken: Cooking chicken thighs for too long can make them dry. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
- Neglecting to season properly: Under-seasoned ingredients can lead to bland flavors. Make sure to evenly distribute salt and spices on the chicken before grilling.
- Skipping the grill preheat: Not preheating the grill can cause uneven cooking. Always allow your grill to reach medium heat before adding your ingredients.
- Not spraying the romaine: Failing to spray the cut side of romaine can lead to sticking on the grill. A light coat of olive oil spray helps prevent this issue.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The salad can be kept in the fridge for up to 3 days.
- Keep dressing separate from the salad to maintain freshness.
Freezing Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
- This salad is not ideal for freezing due to its fresh ingredients.
- If necessary, you can freeze grilled chicken separately for up to 2 months.
- Thaw in the refrigerator before reheating.
Reheating Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
- Oven: Preheat oven to 350°F. Place salad on a baking tray and heat for about 10 minutes until warmed through.
- Microwave: Place salad in a microwave-safe dish. Heat in 30-second intervals until warmed, stirring between intervals.
- Stovetop: In a skillet over medium heat, warm ingredients for about 5 minutes or until heated through.
Frequently Asked Questions
Can I use different greens for the Grilled Romaine, Corn and Chicken Salad with Salsa Dressing?
Yes! You can substitute romaine with other greens like kale or spinach. Just adjust cooking times accordingly.
How do I know when my chicken is done?
Use a meat thermometer; chicken should reach an internal temperature of 165°F for safety and juiciness.
What other toppings can I add?
Consider adding feta cheese, black beans, or chopped bell peppers for extra flavor and texture.
Can I make this salad ahead of time?
You can prepare most components ahead of time but assemble just before serving for best results.
Final Thoughts
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is a vibrant dish perfect for summer gatherings or quick weeknight dinners. Its versatility allows you to customize it with your favorite toppings or proteins. Give it a try!
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing is a delightful dish that brings together the smoky flavors of grilled romaine, juicy chicken thighs, and sweet corn. Topped with a zesty salsa dressing, this vibrant salad is perfect for summer barbecues or quick weeknight dinners. Its colorful presentation and fresh ingredients ensure it will impress family and friends alike. Not only is it quick to prepare, taking just 15 minutes, but it’s also versatile enough to be served as a main course or side dish. Customize it with your favorite toppings for a truly personalized meal.
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
- 1/2 cup jarred mild salsa
- 4 teaspoons extra virgin olive oil
- 1/2 lime
- 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
- 2 corn on the cobs (husks removed)
- 2 romaine hearts
- Olive oil spray
- 4 oz avocado (1 small Hass sliced)
- 2 tablespoons diced red onion
- 1/2 cup halved grape tomatoes
- Pinch of kosher salt
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a mixing bowl, combine salsa, olive oil, and lime juice; set aside.
- Season chicken thighs with salt, oregano, and cumin.
- Preheat grill to medium heat. Cut romaine hearts in half lengthwise and spray cut sides with olive oil.
- Lightly spray corn with olive oil. Grill chicken and corn for about 5 minutes per side until cooked through.
- Grill romaine halves cut-side down for 1-2 minutes until charred but crisp.
- Slice grilled chicken and cut kernels off corn. Assemble over romaine with avocado, red onion, grape tomatoes, pinch of salt, and drizzle dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Use fresh ingredients for enhanced flavor. Avoid overcooking chicken to keep it juicy. Feel free to customize toppings—try adding feta cheese or black beans.