A simple summer lunch. Grill extra chicken and vegetables and have these salads all week long! There is much to love about a grilled chicken salad. And while some can get very ornate, piled with various ingredients, they can also be just perfect made simply, like this one.
For the Marinade:
- ½ cup extra virgin olive oil
- ½ cup fresh lime juice
- 1 medium onion , minced
- 2 cloves garlic , finely minced
- 1 tablespoon chopped fresh oregano or thyme
- Kosher salt and freshly ground black pepper to taste
For the Salad:
- 4 boneless skinless chicken breasts (about 2 pounds)
- 2 ears corn , shucked
- 3 jalapeno peppers (optional)
- 2 large heads bibb lettuce , torn into bite-sized pieces
- 2 large ripe tomatoes , cored and cut into chunks
- 1 red onion , halved and very thinly sliced
- 2 ripe avocados
- 1 cup diced or sliced feta cheese
- Herbs sprigs to garnish (thyme or oregano)
Make the marinade: in a container large enough to hold the chicken breasts, combine the olive oil, lime juice, onion, garlic, oregano, and salt and pepper. Pour half of the marinade into a cup or small container and refrigerate, covered, while you finish the salad. Add the chicken and the jalapeno peppers, turn to coast the chicken and peppers well, and refrigerate, covered, for about 3 hours.
Preheat the grill to medium high. Remove the chicken and the peppers from the marinade. Add the corn to the grill along with the chicken and peppers, and grill for about 6 to 12 minutes in total (the peppers will take about 6, the corn 8 to 10 minutes the chicken 10 to 12 minutes), turning the corn, chicken and peppers frequently as they develop grill marks. Remove from the grill when until the chicken is cooked through, the corn has nice brown char marks in spots, and the peppers are softened and have char marks all over the outside. Remove the chicken, corn and peppers to a plate and allow to cool to just warm or room temperature.
Peel the jalapeno peppers (if using), discard the core, seeds, and inner ribs and mince the peppers, then add them to the reserved dressing. Stir or shake to combine. Slice the kernels from the corn cobs.
Assemble the salad: Slice the chicken breasts crosswise. In a large bowl toss the lettuce with half of the reserved dressing, then place it on a large shallow serving bowl or platter. Peel and thinly slice the avocados. Arrange the chicken, avocados, tomatoes, corn, onions and feta attractively over the salad. Or, you can divide the ingredients between 6 plates, if you’re going restaurant-style. Drizzle over as much of the rest of the dressing as you like.