There’s something magical about the combination of zesty lime, tender chicken, and the crunch of fresh corn dancing on your palate. Lime Chicken with Corn and Poblano Salad is a dish that doesn’t just satisfy your hunger; it serenades your taste buds with a fiesta of flavors. caesar chicken one pan recipe Picture yourself biting into juicy chicken marinated in lime juice, grilled to perfection, paired with a vibrant salad that bursts with colors and textures. It’s not just a meal; it’s an experience that makes your mouth water in anticipation.
This dish has become my go-to for summer gatherings and impromptu barbecues. The first time I made it, my friends devoured it so quickly I thought they might start fighting over the last bite! The combination of refreshing lime and the smokiness of poblano peppers made everyone feel like they were on a tropical vacation—even if we were just in my backyard. Trust me, this is one dish you’ll crave again and again.
Why You'll Love This Recipe
- This Lime Chicken with Corn and Poblano Salad is simple to prepare, making weeknight dinners easy peasy
- The flavor profile is bright, fresh, and absolutely delightful on warm days
- Visually stunning with its colorful ingredients, it’s as much a feast for the eyes as it is for the stomach
- This dish is versatile enough to shine at summer cookouts or cozy family meals alike
Every time I serve this dish, my family can’t help but cheer—like I’m some sort of culinary rock star!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts for a satisfying meal that serves four people well.
- Fresh Limes: Juicy limes add zing; choose ones that feel heavy for their size.
- Fresh Corn: Sweet corn on the cob enhances flavor; opt for fresh kernels if possible.
- Poblano Peppers: These peppers bring mild heat; select firm ones without blemishes.
- Red Onion: A small red onion gives color and sweetness; slice it thinly for even distribution.
- Cilantro: Fresh cilantro adds brightness; chop roughly before adding to the salad. For more inspiration, check out this Strawberry Spinach Salad recipe.
- Olive Oil: Use good-quality extra virgin olive oil for marinating and dressing.
- Salt and Pepper: Essential for enhancing all flavors; season generously but taste as you go.
- Avocado (optional): Creamy avocado adds richness; dice just before serving to keep it fresh. creamy avocado salad recipe.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
- Start by squeezing fresh lime juice over the chicken breasts in a large bowl. Add salt, pepper, and a drizzle of olive oil. Allow those marinated flavors to mingle while you prep your vegetables—about 30 minutes should do!
- Heat your grill to medium-high heat. Place marinated chicken on the grill once it’s sizzling hot. Grill each side for about 6-8 minutes until fully cooked—look for those beautiful grill marks!
- While the chicken cooks, slice up your corn off the cob and roast poblano peppers until charred—this takes about 10 minutes under the broiler or directly on the grill! Once roasted, let them cool slightly before peeling off their skin.
- In a large bowl, toss together grilled corn kernels, diced roasted poblanos, finely chopped red onion, chopped cilantro, and diced avocado if using. Drizzle with olive oil and additional lime juice; mix gently.
- Once cooked through (165°F internal temp), remove chicken from grill and let rest for five minutes before slicing. Serve atop your vibrant salad mixture for an explosion of flavors.
- Dig into this delightful Lime Chicken with Corn and Poblano Salad with friends or family—the smiles will confirm you’ve hit culinary gold!
This recipe combines ease of preparation with an unbeatable flavor profile that will leave everyone wanting more! Now go ahead—grab those ingredients and let’s get cooking!
You Must Know
- Lime Chicken with Corn and Poblano Salad is not just delicious; it’s also a feast for the eyes
- The vibrant colors and spicy aromas create a lively atmosphere, perfect for summer gatherings or cozy weeknight dinners
- Plus, it’s a fantastic way to use fresh produce!
Perfecting the Cooking Process
Start by marinating the chicken in lime juice for at least 30 minutes. While it marinates, grill or sauté the corn and poblano peppers, then toss them together for a vibrant salad.
Add Your Touch
Feel free to swap out the chicken for shrimp or tofu. You can also add avocado, black beans, or a sprinkle of feta cheese for extra flavor and texture. delicious chicken avocado wrap.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet to maintain the chicken’s juiciness and salad crunch. healthy turkey skillet meal.
Chef's Helpful Tips
- To ensure your lime chicken is juicy, don’t skip marinating!
- Use fresh lime juice for better flavor
- When grilling, keep an eye on the veggies to avoid burning
A memorable moment came when my friend declared this dish as “the best summer salad ever.” We were sitting on my patio, laughing over our second helpings while devouring this zesty delight.
FAQ
How long can I marinate the chicken?
You can marinate the chicken for up to four hours for maximum flavor.
Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just thaw it before cooking.
What’s a good side dish with this salad?
For more inspiration, check out this Garlic Butter Green Beans recipe.
Serve it alongside tortilla chips or grilled bread for a complete meal.
Lime Chicken with Corn and Poblano Salad
- Total Time: 50 minutes
- Yield: Serves 4
Description
Experience the vibrant flavors of summer with this Lime Chicken with Corn and Poblano Salad. Juicy, marinated chicken is grilled to perfection and served atop a colorful salad featuring sweet corn, smoky poblano peppers, and fresh herbs. This dish not only pleases the palate but also brightens any gathering with its eye-catching presentation. Perfect for barbecues or weeknight dinners, it’s a delightful blend of taste and nutrition that will have everyone asking for seconds.
Ingredients
- 4 boneless, skinless chicken breasts
- Juice of 2 fresh limes
- 1 cup fresh corn (kernels from about 2 ears)
- 2 firm poblano peppers
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 avocado (optional), diced
Instructions
- Marinate Chicken: In a large bowl, combine chicken breasts with lime juice, salt, pepper, and olive oil. Let marinate for at least 30 minutes.
- Grill Chicken: Preheat grill to medium-high heat. Grill chicken for 6-8 minutes on each side until fully cooked (internal temperature should reach 165°F). Remove from grill and let rest.
- Prepare Salad: While the chicken is grilling, roast poblano peppers until charred (about 10 minutes) then peel off the skin. Cut corn off the cob.
- Combine: In a large bowl, mix grilled corn kernels, diced roasted poblanos, sliced red onion, cilantro, and avocado if using. Drizzle with additional olive oil and lime juice; gently toss to combine.
- Serve: Slice resting chicken and serve it over the vibrant salad.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg
Keywords: For added flavor variations, substitute chicken with shrimp or tofu. Enhance your salad by adding black beans or crumbled feta cheese. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently to maintain texture.
