I had the most delicious chicken salad the other day at a friend’s house after a late morning hike. She is addicted to everything Martha Stewart and got the recipe from the maven’s site, Marthastewart.com. It was a hit with her kids who “licked their plates” after eating this salad. Seriously. If you love avocado, paprika, honey and corn, you will do an absolute face-plant into this salad. It’s so easy to make and very healthy, too.
1 teaspoon lime zest, plus 3 tablespoons juice (from 2 limes)
½ teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons honey
Coarse salt and freshly ground pepper
1/3 cup safflower oil, plus more for brushing
4 chicken cutlets (1 pound)
3 ears corn, husks and silk removed
1 head (10 ounces) red-leaf lettuce, torn into large pieces
1 avocado, diced
1 cup cherry tomatoes, halved
Tortilla chips, for serving
- Heat grill to high. Stir together lime zest and juice, garlic, 1 teaspoon paprika, and honey; season with salt and pepper. Whisk in oil. Season chicken with remaining teaspoon paprika and salt and pepper. Pour half of dressing over top. Brush grates with oil.
- Grill corn, turning occasionally, until charred in places, 10 minutes; transfer to a plate. Grill chicken, flipping once, until cooked through, 3 to 4 minutes total. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes, and remaining dressing. Season with salt and pepper. Slice chicken; drizzle with juices and serve, with salad and topped with chips.
- Do a major face-plant!