Barbecued Chicken Salad




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, 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


  1. 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.
  2. 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.
  3. Do a major face-plant!





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