Grilled Chicken Summer Salad
Grilled Chicken Summer Salad brings together perfectly seasoned grilled chicken, fire-charred corn, cool diced cucumber, creamy feta, and a fresh-from-the-blender mint citrus dressing that ties the whole bowl together. The chicken gets a quick sear on a screaming hot grill while the corn picks up those gorgeous char marks right beside it. Everything gets tossed with red onion, Fresno pepper for a little heat, and optional quinoa if you want to make it heartier. The mint dressing — made with fresh orange juice, lime, honey, and a pile of fresh mint — is the kind of thing you'll want to put on literally everything.
Servings: 6
Ingredients
Mint Dressing Ingredients
- ⅔ cup olive oil
- 1 lime juiced
- 4 tbsp honey
- 1 shallot
- 4 tbdp orange juice
- ½ cup fresh mint
- ½ tsp mustard
- ¾ tsp kosher salt
Everything Else
- 8 chicken breasts sliced thin
- 3 ears corn
- 1 tbsp olive oil
- 1 English Cucumber diced
- ¼ red onion diced
- 1 Fresno pepper minced
- 1 cup mint
- 3 ounces feta crumbled
- 1½ cups quinoa cooked (optional)
- 1/2 avocado diced (optional)
Instructions
- Preheat the grill to high.
- Add all of the dressing ingredients to a blender and blend until silky smooth.
- Season the chicken generously with salt and pepper and brush the corn with 1 tbsp of olive oil.
- Grill the corn until charred on all sides, then remove from the grill and set aside. Grill the chicken for about 3 minutes on each side or until the chicken has an internal temperature of 165°F. Timing will depend on how thin your cutlets are.
- Mix together the remaining ingredients and fold in ½ the dressing. Plate the chicken, top with the remaining dressing and salad. Enjoy!
Nutrition
Calories: 869kcal | Carbohydrates: 48g | Protein: 73g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 816mg | Potassium: 1649mg | Fiber: 6g | Sugar: 14g | Vitamin A: 763IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 4mg
