Southwest Grilled Romaine Salad with Chicken and Salsa Dressing

Be prepared for a lot of summer recipes coming your way. I have gotten way behind and want to get these up before all the good produce is gone! This one is a perfect way to use fresh corn. Such a unique spin on a typical salad and grilling the lettuce just packs in so much flavor. I went searching for a grilled romaine salad because one of my favorite restaurants in college had one. And this one from Skinny taste looked AMAZING and super easy. It's super healthy. I just adapted slightly to make it more for our taste but LOVED the original concept from Skinnytaste. That website is a great resource for healthy recipes. I loved the idea of using chicken thighs because they grill up so much faster than other cuts.We also included the red onion in the original recipe but I wouldn't do that again. It wasn't necessary.  

 

 

Southwest Grilled Romaine Salad with Chicken and Salsa Dressing

 

• 1 package boneless skinless chicken thighs (about a pound) Trim them of fat
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 2 ears corn on the cobb- husks removed
• 2 romaine hearts
• olive oil spray
• 1 small avocado sliced
• 1 cup halved grape tomatoes
• another pinch of sea salt to finish the salad with

Dressing

• 1 cup fresh refrigerated salsa (I use PEAKFECTION or something like it) We like things spicy so we used the medium heat level.
• Juice of one fresh lime
• 2 teaspoons olive oil

1. Combine dressing ingredients in a bowl and set aside.
2. Combine oregano, cumin, and sea salt in a bowl. Season chicken evenly with the mixture.
3. Halve each romaine leave vertically, then spray cut side with olive oil spray. Also spray corn cobbs with olive oil.
4. Put chicken and corn on medium high heat grill. Cook for about 5 minutes each side. Until chicken is cooked through and corn is tender and just starting to char on the outside.
5. Remove that from heat and throw the romaine on the grill. Grill it for 1-2 minutes until it just starts to char.
6. Slice chicken into thin strips, and cut corn off the cobb.
7. Top one half of romaine with about one chicken thigh, maybe a little more. Then top with corn, cherry tomatoes, avocado and salsa dressing. Finish it all off with a sprinkle of sea salt.

**Makes 4 servings

**Super easy on the Bryce dish scale. A platter, a bowl a cutting board, a knife and a dressing container!