Ingredients
For the Salad
- 1 1/2 lbs boneless, skinless chicken breast
- 6 cups chopped romaine lettuce (1 large head or 2 smaller ones)
- 1 1/2 cups cherry tomatoes, halved (about 12 ounces)
- 1 large yellow, orange, or red bell pepper, diced
- 1 large ear of corn (yields about 3/4 cup grilled kernels)
- 1/4 cup green onion, chopped OR 1/2 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup shredded Manchego cheese (or Mexican style/cheddar cheese)
- Chili lime pepitas or tortilla strips for topping
- Optional: 3-4 thinly sliced radishes
For the Dressing
- 1/2 cup avocado or olive oil
- 1/2 cup freshly squeezed lime juice
- 1 1/2 teaspoons lime zest
- 1 1/2 tablespoons finely minced jalapeño (about 1/2 small/medium jalapeño)
- 1/4 cup fresh cilantro, finely chopped
- 2 teaspoons agave or honey
- 1 1/2 teaspoons fine kosher salt
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
For the Chili Lime Pepitas
- 1/2 teaspoon olive or avocado oil
- 1/2 cup raw unsalted pepitas
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- Prepare the Chicken: Preheat your grill or stovetop grill pan over medium-high heat. Season the boneless, skinless chicken breasts with salt, pepper, and a light sprinkle of chili powder if desired. Grill the chicken for 5-7 minutes per side, or until cooked through with an internal temperature of 165°F (74°C). Remove from heat and let rest.
- Grill the Corn: Meanwhile, grill the large ear of corn on the same grill or pan, turning occasionally until kernels are charred and cooked through, about 8-10 minutes. Let cool, then cut kernels off the cob to yield about 3/4 cup.
- Make the Chili Lime Pepitas: Heat 1/2 teaspoon olive or avocado oil in a small skillet over medium heat. Add 1/2 cup raw unsalted pepitas and toast, stirring occasionally, for about 3-5 minutes until fragrant and slightly golden. Remove from heat, toss with 1 teaspoon lime juice, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together 1/2 cup avocado or olive oil, 1/2 cup freshly squeezed lime juice, 1 1/2 teaspoons lime zest, 1 1/2 tablespoons finely minced jalapeño, 1/4 cup finely chopped fresh cilantro, 2 teaspoons agave or honey, 1 1/2 teaspoons fine kosher salt, 1 1/2 teaspoons chili powder, 1 teaspoon dried oregano, 3/4 teaspoon garlic powder, and 3/4 teaspoon ground cumin until well combined.
- Assemble the Salad: Chop the grilled chicken into bite-sized pieces. In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced bell pepper, grilled corn kernels, chopped green or thinly sliced red onion, diced avocado, and optional radishes. Add the grilled chicken pieces and shredded Manchego cheese. Drizzle the salad generously with the homemade dressing and toss gently to coat everything evenly.
- Add the Finishing Touches: Sprinkle the chili lime pepitas or crunchy tortilla strips on top for added texture and flavor. Serve immediately for the freshest taste and texture.
Notes
- You can substitute the grilled chicken with cooked rotisserie chicken for a quicker meal option.
- If you prefer a spicier salad, increase the jalapeño amount in the dressing or add a pinch of cayenne pepper.
- Use fresh lime juice for the best brightness and flavor in the dressing and pepitas topping.
- For a vegetarian version, omit the chicken and add extra beans or grilled vegetables.
- Store any leftover dressing separately in the refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
