Description

A fresh and hearty summer chicken salad made with grilled marinated chicken, charred corn, creamy avocado, cucumber, and a sweet white wine vinaigrette.

Ingredients

Scale

1 pound chicken tenderloins
2 tablespoons avocado oil
1 tablespoon fresh lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 cups grilled corn kernels (about 3 ears of corn)
2 cups English cucumber, diced medium
2 medium avocados, cubed
2 tablespoons chives, finely diced
1/4 cup extra virgin olive oil
2 tablespoons vinegar
1–1.5 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
Pinch kosher salt, to taste
Freshly cracked black pepper, to taste

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Instructions

1. Add the chicken tenderloins to a bowl and combine with avocado oil, fresh lemon juice, Italian seasoning, kosher salt, and cracked black pepper. Toss well, cover, and refrigerate for 15–20 minutes to marinate.

2. Preheat the grill to 400–450°F and brush the grates lightly with avocado oil.

3. Place the marinated chicken and corn on the grill, ensuring the corn does not touch the raw chicken. Grill the chicken for 7–8 minutes, flipping halfway through.

4. Grill the corn for about 8 minutes, turning every 2 minutes so all sides get lightly charred.

5. Ensure the chicken reaches an internal temperature of 165°F. Remove the chicken and corn from the grill. Let the chicken rest before dicing and allow the corn to cool before cutting kernels off the cob.

6. In a small bowl, whisk together extra virgin olive oil, vinegar, honey, Dijon mustard, minced garlic, kosher salt, and cracked black pepper to make the vinaigrette.

7. In a large mixing bowl combine diced cucumber, grilled corn kernels, cubed avocado, chopped chives, and diced grilled chicken.

8. Drizzle the salad with the vinaigrette and gently toss until everything is coated. Taste and adjust seasoning with salt and pepper if needed.

9. Serve immediately and enjoy.

Notes

Grilling time may vary depending on the thickness of the chicken tenderloins.

For best flavor and texture, serve the salad immediately after dressing.

Leftover chicken salad can be stored in an airtight container in the refrigerator for 3–4 days, though the avocado may brown over time.

Extra vinaigrette can be stored separately in the refrigerator for up to 4 days. Shake or whisk before using.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 8 g
Sodium: 293 mg
Fat: 26 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0.01 g
Carbohydrates: 23 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 48 mg