Grilled Chipotle Chicken Wedge Salad
Ingredients
- 3 Tbsp lime juice, divided
- 6½ Tbsp olive oil, divided
- 1 Tbsp minced garlic, divided
- 1 tsp ground chipotle chile pepper
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- 1 ear corn, shucked
- 2 hearts romaine lettuce, halved
- 1 cup grape tomatoes, halved
- 1 avocado, diced
Instructions
- Preheat grill to medium-high heat. Combine 2 Tbsp lime juice, 1½ 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 ½ cup kernels from cob; reserve any extra kernels for another use, and discard cob.
- Place lettuce on 4 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 | 4 | |
| Calories |
411
|
411
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 25 | 25 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 577 | 577 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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