Description
A fresh and flavorful summer chicken salad with grilled marinated chicken, charred corn, crisp cucumber, creamy avocado, and a sweet white wine vinaigrette.
Ingredients
- White Wine Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1–1.5 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced (1–2 cloves)
- Pinch kosher salt, to taste
- Cracked black pepper, to taste
- Marinated Chicken Tenderloins
- 1 pound chicken tenderloins
- 2 tablespoons avocado oil
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Vegetables and Other Ingredients
- 2 cups grilled corn kernels (about 3 ears)
- 2 cups English cucumber, medium diced
- 2 medium avocados, pitted and cubed
- 2 tablespoons chives, finely diced
- Pinch kosher salt, to taste
- Cracked black pepper, to taste
Instructions
1. Add chicken tenderloins to a bowl with avocado oil, lemon juice, Italian seasoning, kosher salt, and cracked black pepper. Toss until coated, cover, and refrigerate for 15–20 minutes to marinate.
2. Preheat grill to 400–450°F and lightly oil the grates. Place the marinated chicken and corn on the grill, keeping the corn separate from the raw chicken.
3. Grill the chicken for 7–8 minutes, flipping halfway through, until the internal temperature reaches 165°F.
4. Grill the corn for about 8 minutes, turning every 2 minutes so each side becomes lightly charred.
5. Remove the chicken and corn from the grill. Let the chicken rest before dicing and allow the corn to cool before cutting kernels from the cob.
6. In a small bowl, whisk together olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
7. In a large bowl combine diced cucumber, grilled corn kernels, avocado cubes, chives, and diced grilled chicken.
8. Drizzle with desired amount of dressing, season with additional salt and pepper if needed, gently toss, and serve.
Notes
Dressed chicken salad is best enjoyed immediately for the freshest flavor and texture.
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 dressing can be stored separately in an airtight container in the refrigerator for up to 4 days. Shake or whisk well before using again.
Grilling time may vary depending on the thickness of the chicken tenderloins.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8g
- Sodium: 293mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0.01g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 48mg