Grilled Chipotle-Chicken Wedge Salad
Ingredients
- 3 Tbsp fresh lime juice, divided
- 6 Tbsp olive oil, divided
- 1 Tbsp minced garlic, divided
- 1 tsp ground chipotle chile pepper
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 3 ears corn, shucked
- 3 heads romaine lettuce, halved lengthwise
- 1 pint grape tomatoes, halved
Instructions
- Preheat grill to medium-high heat. Combine 2 Tbsp lime juice, 1 Tbsp oil, ½ Tbsp garlic, ground chipotle pepper, and ½ tsp each salt and pepper in a large bowl. Rub over chicken.
- Brush corn and lettuce with 2 Tbsp oil; sprinkle with ¼ tsp each salt and pepper.
- Grill chicken, covered, 4 to 5 minutes per side or until done. Grill corn and lettuce, covered, 2 minutes per side or until charred.
- Cut chicken into chunks. Cut kernels from cobs; discard cobs.
- Place lettuce on 6 plates; top with corn, tomatoes, and chicken. Whisk together 3 Tbsp oil, 1 Tbsp lime juice, ½ Tbsp garlic, and ¼ tsp each salt and pepper in a large bowl; drizzle over salads.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
419
|
419
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 40 | 40 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 421 | 421 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
