Grilled Chipotle Chicken Wedge Salad
Ingredients
- 1½ Tbsp lime juice, divided
- 3 Tbsp olive oil, divided
- ½ Tbsp minced garlic, divided
- ½ tsp ground chipotle chile pepper
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- 1 ear corn, shucked
- 1 heart romaine lettuce, halved
- ½ cup grape tomatoes, halved
- ½ cup diced avocado
Instructions
- Preheat grill to medium-high heat. Combine 1 Tbsp lime juice, ½ Tbsp oil, ¾ tsp garlic, ground chipotle pepper, and ¼ tsp each salt and pepper in a bowl. Rub over chicken.
- Brush corn and lettuce with 1 Tbsp oil; sprinkle with ⅛ 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 ¼ cup kernels from cob; reserve any extra kernels for another use, and discard cob.
- Place lettuce on 2 plates; top with corn, tomatoes, and chicken. Whisk together 1½ Tbsp oil, ½ Tbsp lime juice, ¾ tsp garlic, and ⅛ tsp each salt and pepper in a bowl; drizzle over salads.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| 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 |
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