Grilled Chicken Salad with Corn and Avocado

Ingredients

• 1 pound boneless skinless chicken thighs (454 g)
• 2 tablespoons olive oil (27 g)
• 1 teaspoon kosher salt (6 g)
• 8 cups romaine (380 g)
• 1 cup tomatoes (150 g)
• 1 cucumber, chopped (300 g)
• 1 cup corn (165 g)
• 1 avocado, diced (150 g)
• 1/2 cup feta (75 g)
• 3 tablespoons lemon juice (45 g)
• 1 tablespoon Dijon (15 g)
• 1/2 teaspoon garlic powder (2 g)
• 1/4 teaspoon black pepper (1 g)

Instructions

1. Season chicken. Pat chicken dry and rub with 1 tablespoon oil, salt, half the garlic powder, and half the pepper. Rest 10 minutes while the grill heats.
2. Grill chicken. Brush clean grates with a little oil. Grill chicken over medium-high heat, turning once, until browned and the thickest piece reaches 165°F on an instant-read thermometer. Transfer to a plate and rest 5 minutes.
3. Prep vegetables. Spread dry romaine on a wide platter or in a large bowl. Arrange tomatoes, cucumber, corn, avocado, and feta in separate clusters, leaving room in the center for chicken; this keeps the ingredients easy to portion.
4. Make dressing. Add remaining oil, lemon juice, Dijon, remaining garlic powder, and remaining pepper to a jar. Seal and shake until cloudy and unified. Taste, adding a pinch of salt or extra lemon only if it needs it.
5. Slice chicken. Slice the rested chicken across the grain into thin strips, catching any plate juices. Fan strips over the center of the salad rather than piling them high, which gives every serving chicken and keeps the greens from being crushed.
6. Dress and serve. Drizzle roughly half the dressing over the salad immediately before serving, then toss lightly only if preferred. Set out the remaining dressing for individual portions. Serve at once with pita, chips, or crusty bread for a fuller meal.

Notes

• Chicken breasts can replace thighs; pound two small breasts to even thickness and check temperature early, since thinner sections cook faster.
• For leftovers, pack romaine, vegetables, chicken, feta, avocado, and dressing separately. Assemble just before eating to protect greens and limit avocado browning.
• Frozen corn is reliable here: thaw it, pat it very dry, then brown it in a grill basket or skillet before cooling and adding it.

Nutrition Facts