A fresh, healthy flavorful salad. Chicken marinated in a smoky adobo flavored marinade gives it more than just a "taco" flavor. Grilling the corn and jalapenos adds extra smoky flavor to this dish.
Prep Time20 minutesmins
Cook Time15 minutesmins
Marinade Time8 hourshrs
Total Time35 minutesmins
Course: Chicken, Main Dish, Salad
Cuisine: American, Tex-Mex
Keyword: chicken, grilled, salad, southwest
Servings: 4
Calories: 567kcal
Author: Leigh Harris
Ingredients
For the chicken marinade:
2large chicken breasts
1/2medium onion, diced
2clovesgarlic, cracked
1/3cupolive oil
1/2teaspoondried oregano
1/2teaspoon cumin
1/2 teaspoonsmoked paprika
1juice of 1 lime (about 2 Tablespoons)
1 Chipotle pepper in Adobo, diced
1/2teaspoonAdobo sauce (or more to taste)
1/2 cupfresh cilantro, loosely packed
For the Salad:
2headsromaine lettuce, chopped
1cupblack beans, rinsed and drained
3earsfresh corn on the cob, grilled and kernels removed
2fresh jalapenos, grilled(seeded, deveined and sliced)
1large tomato, diced
1avocado, sliced
1/2cupfresh cilantro for topping
Instructions
For the chicken marinade:
In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight.
To grill the chicken, corn, and jalapenos:
Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. Preheat the grill to 400ºF.Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
To assemble the salad:
Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.