Recipe Background
A grilled salad bringing bold flavors and a vibrant mix of textures.
Grilled Tex-Mex Chicken Salad offers a delightful mix of flavors and textures. The charred corn kernels bring a smoky sweetness, while the chicken thighs, savory and tender, are seasoned just right. Each bite is brightened by the fresh lime juice and a gently spicy hint from ancho chili powder. Mixed salad greens and juicy cherry tomatoes balance the dish with a refreshing crunch. Topping it all, a sprinkle of crumbly cotija cheese adds a whisper of saltiness that rounds out this vibrant salad wonderfully.
Cooking this dish invites an aromatic dance of sizzling chicken and roasting corn on a hot grill. Resting the chicken allows the juices to settle, ensuring each slice is moist and flavorful. The tantalizing aroma of lime and garlic mingles with chili spices as you prepare the corn salsa, enhancing anticipation and appetite. While the grilling does the heavy lifting, the simple assembly makes it easy to throw together.
Serving this salad is as pleasing as tasting it. The colorful presentation entices without fuss, making it perfect for gatherings where friends and family of all ages can enjoy. It’s versatile, understated, and has that extra kick that leaves everyone reaching for seconds. Sharing it creates a sense of togetherness, a meal where every element complements the next—simple yet deeply satisfying.
Ingredients
For the chicken and the corn:
- neutral-flavored oil to taste, for greasing the grill grates
- 4 ears corn husks removed
- 1 1/2 pounds chicken thighs boneless and skinless
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh lime juice
- 1 clove garlic minced
- 1 tablespoon mayonnaise
- 1 tablespoon Mexican créma or non-fat plain yogurt
- 1 teaspoon ancho chili powder
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
For the salad:
- 6-8 cups mixed salad greens
- 2 cups multi-colored cherry tomatoes halved
- 1/3 cup cotija cheese crumbled
- cilantro optional, to taste, chopped, for garnish
Directions
- Preheat the grill to medium-high heat.
- Lightly grease the grill grates with the neutral-flavored oil.
- Season the corn and the chicken thighs with the extra salt and the extra pepper.
- Place the corn and the chicken on the hot grill and cover the grill.
- Cook the chicken and the corn, turning them halfway through, until the chicken thighs reach an internal temperature of 165 degrees F, and the corn is lightly charred, about 13-15 minutes.
- Transfer the corn and the chicken from the grill and let them rest for 5 minutes.
- Slice the chicken thighs into strips.
- Cut the kernels from the cobs and transfer them to a bowl.
- Add 2 tablespoons of the lime juice, the minced garlic, the mayonnaise, the Mexican créma, and the ancho chili powder to the corn kernels and mix until well-combined.
- In a small mixing bowl, add the olive oil, the remaining lime juice, the honey, the remaining 1/2 teaspoon of the salt, and the remaining 1/2 teaspoon of the pepper and whisk until combined.
- In a large salad bowl, add the salad greens, the cherry tomatoes, and the dressing and toss to combine.
- Top the salad mixture with the corn salsa, the chicken slices, and the cotija cheese.
- Serve the salad garnished with the cilantro.
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