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

Scale

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.