Barbecued-Chicken Salad
The smoky marinade in our Barbecued-Chicken Salad doubles as a salad dressing. It would also be perfect for marinating grilled fish tacos or flavoring simple grilled veggies.
Ingredients
- 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
- ⅓ 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
Directions
- 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.
