Grilled Chicken and Mexican Street Corn Salad

Grilled Chicken and Mexican Street Corn Salad
Servings: 4 Hands On 30 mins Total Time 45 mins

Make It

1. Preheat a grill or grill pan to medium-high heat and oil the grates. Season 2 1/2 lbs. boneless, skinless chicken thighs and 8 ears shucked corn with 1/2 tsp. each kosher salt and pepper. Place chicken and corn on grill and cook, 10 to 15 minutes, turning once, until chicken is cooked through (165 degrees F) and corn is lightly charred. Let half the chicken rest 5 minutes, then slice into strips. Save remaining chicken for Wednesday. Cut kernels from the cobs and place in a medium bowl; remove and save 1 1/2 cup kernels for Friday.

2. To the bowl of corn, stir in 2 Tbs. lime juice, 1 Tbs. mayonnaise, 1 Tbs. sour cream, and 1 tsp. chili powder. Toss 5 oz. mixed greens with the remaining weekend-prepped salad dressing. Serve with the corn, chicken, and 1/4 cup crumbled cotija or feta cheese.


Give Thighs a Try!
  • They're juicier, more flavorful, and harder to overcook than breasts and they're less expensive too.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 356, Fat, total (g): 12, chol. (mg): 124, sat. fat (g): 4, carb. (g): 30, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 4, sugar (g): 7, pro. (g): 34, vit. A (IU): 1052, vit. C (mg): 19, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 9, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 86, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 431, Potassium (mg): 713, calcium (mg): 111, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.