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Grilled Tajín Chicken Salad with Corn and Feta Recipe

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4.1 from 37 reviews

Grilled Tajin Chicken is a vibrant and flavorful dinner salad featuring tender chicken cutlets seasoned with tangy Tajín and spices, charred sweet corn, and fresh veggies like arugula, cherry tomatoes, cucumber, and avocado, all tossed in a zesty olive oil and lime vinaigrette. This quick and healthy meal combines smoky grilled flavors with refreshing ingredients for a satisfying low-prep dinner for two.

  • Total Time: 18 minutes
  • Yield: 2 servings

Ingredients

For the Chicken and Corn

  • olive oil spray
  • 2 tablespoons Tajín seasoning
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 1 pound chicken cutlets
  • 1 ear of corn

For the Salad

  • 2 cups baby arugula
  • 3/4 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • 2 tablespoons red onion, diced
  • 3/4 cup crumbled feta cheese
  • 1 avocado, sliced

For the Vinaigrette

  • 1/4 cup olive oil
  • juice of 1 lime
  • salt and pepper, to taste

Instructions

  1. Preheat the Grill: Preheat your grill to medium-high heat and lightly spray the grill grates with olive oil spray to prevent sticking during cooking.
  2. Prepare the Chicken: In a small bowl, combine Tajín seasoning, brown sugar, and paprika. Coat both sides of the chicken cutlets evenly with this seasoning blend. Lightly spritz both sides of the chicken with olive oil spray to help with grilling and flavor.
  3. Grill Chicken and Corn: Place the seasoned chicken cutlets and the ear of corn on the grill. Grill the chicken for 4-5 minutes on one side, then flip and cook for an additional 2 minutes or until the internal temperature reaches 165°F. At the same time, grill the corn for 8-10 minutes, turning occasionally to get an even char and cook through. Once done, remove chicken and corn from the grill and let them cool slightly.
  4. Slice Chicken and Cut Corn: After the chicken has cooled a bit, slice it into bite-sized pieces or strips. Cut the kernels off the cooled grilled corn cob and set aside.
  5. Make Vinaigrette: While the chicken and corn are cooking, whisk together olive oil, lime juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed to balance the bright, zesty flavors.
  6. Toss Salad: In a large bowl, toss the baby arugula with the prepared olive oil and lime vinaigrette until evenly coated. Divide the dressed arugula between two bowls.
  7. Assemble and Serve: Top each salad bowl with grilled chicken pieces, corn kernels, halved cherry tomatoes, sliced cucumber, diced red onion, crumbled feta cheese, and sliced avocado. Serve immediately and enjoy this fresh and flavorful grilled Tajin chicken dinner salad!

Notes

  • Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
  • You can substitute baby arugula with baby spinach or mixed greens if preferred.
  • Adjust the amount of Tajín seasoning based on your spice tolerance.
  • Leftover grilled chicken and corn can be stored in the refrigerator for up to 3 days.
  • This dish pairs well with warm crusty bread or tortilla chips for added texture.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/grilled-tajin-chicken-salad-with-corn-and-feta-recipe/