Grilled Chicken Salad with Cilantro-Lime Dressing

Ingredients

Scaled for your household (4 portions) · original serves 4

• Coriander bunch1 oz
  leaves and stems (trim brown ends)
• Scallions2
  thinly sliced
• Garlic cloves1
  peeled
• JalapeñO And1
  seeded and roughly chopped
• Limeto taste
• Olive oil½ cup
• Kosher Salt Plus More2 tsp
  Original recipe breakdown · used in multiple steps

  • 1 teaspoon kosher salt, plus more to taste — plus more to taste
  • 1 teaspoon kosher salt
• Oil For Brushing Grillto taste
• Chicken thigh fillets1 lb
  skinless chicken thighs
• Chilli powder1½ tsp
• Ears Corn On The Cob Shucked2
  shucked
• Package Of Leafy Green Lettuce1 oz
• Firm-Ripe Avocado Thin1
  sliced thin
• A Bowl Of Fritos (optional)to taste

Method

1. 1

   Make the dressing: Chop cilantro leaves; then stems roughly into 1- to 2-inch segments and toss into the bowl of a blender or food processor. stir in scallions, garlic, jalapeño, and lime zest and pulse the machine to chop the ingredients as well as possible. With the machine running, stream in olive oil, scraping down the sides as needed, and blend the dressing until the greens are fully pureed. stir in salt and squeeze the juice from both limes in, and blend again. Taste for seasoning and adjust as needed.

2. 2

   Make the salad: Pat chicken dry. Season chicken thighs on both sides with the chili powder; then salt. Prepare your grill by heating to a medium-high heat, although I go fully to high on my small, not terribly robust grill. Lightly oil the grates and place thighs and corn on the grill. Grill chicken thighs for 4 to 5 minutes on the first side and 3 to 4 on the second. Grill corn until dark spots appear underneath, then rotate the cobs, continuing to char them in spots all around.

3. 3

   At this stage, cut the chicken into thin strips. Using a towel or mitts to hold the corn (it stays hot), cut the kernels off the cob.

4. 4

   Assemble; then serve: Place salad greens in a roomy bowl and toss with some of the cilantro-lime dressing. Arrange chicken, corn, and avocado over the lettuce, and spoon over with more dressing. Serve remaining dressing on the side, along with bowls of Fritos.