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June 2, 2017

Grilled Chicken, Romaine and Corn Salad with Salsa Dressing

Skeptical about grilling your greens?  Don’t be! Grilling romaine lettuce slightly softens it and changes the flavor so it becomes slightly smoky and almost meaty.  Combined with the sweetness of the grilled corn and tomatoes, this salad pleases all parts of your palate.  Not to mention, it comes together in 15 minutes!

Total Time: 15 minutes

Makes: 4 servings



1/2 cup jarred mild salsa

4 teaspoons extra virgin olive oil

juice of 1/2 lime


4 boneless, skinless chicken thighs (4 ounces each), trimmed of fat

3/4 teaspoon kosher salt

1/4 teaspoon dried oregano

1/4 teaspoon cumin


2 corn on the cobs, husks removed

2 romaine hearts

olive oil spray

4 ounces avocado (1 small Hass) sliced

2 tablespoons diced red onion

1/2 cup halved grape tomatoes

pinch of kosher salt


  1. Combine the salsa, olive oil and lime juice; set aside.
  2. Season the chicken.
  3. Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
  4. Place chicken and corn on the grill and cook, until cooked through, about 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.
  5. Grill romaine close to the heat source on high heat, cut side down about 1 to 2 minutes. Remove.
  6. Slice the chicken into strips, cut the kernels off the corn and serve over Romaine with avocado, tomatoes, onions, salt and dressing on top.

Per Salad (1/2 corn, 1/4 avocado, 1 thigh, 2 ½ Tablespoons dressing)

Calories: 288cal, Fat: 14.5g, Carbohydrates: 17g, Fiber: 5g, Protein: 125g, Sodium: 521mg

Adapted from:

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