Chili Lime Marinated Chicken with Corn & Avocado Salad

Name: Chili Lime Marinated Chicken with Corn & Avocado Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; ½ cup SideDish Chili Lime Vinaigrette; Kosher salt, to taste; 3 ears fresh corn, husks and silk removed; 1 avocado, diced; ¼ cup finely diced red onion; ¼ cup chopped fresh cilantro; 2 to 3 tablespoons SideDish Chili Lime Vinaigrette; Pinch kosher salt; Lime wedges; Extra SideDish Chili Lime Vinaigrette, for drizzling

Alex Snodgrass

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Bright, fresh, and packed with flavor, this dish is perfect for warm nights or easy meal prep.The chicken marinates in SideDish ChiliLime Vinaigrette before being grilled, and the corn gets wrapped in foil and grilled alongside it until tender and lightly charred. Everything comes together in a vibrant corn and avocado salsa tossed with more Chili Lime for the ultimate finishing touch.

Chili Lime Marinated Chicken with Corn & Avocado Salad

Ingredients

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1 ½ pounds boneless, skinless chicken breasts or thighs
½ cup SideDish Chili Lime Vinaigrette
Kosher salt, to taste

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3 ears fresh corn, husks and silk removed
1 avocado, diced
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
2 to 3 tablespoons SideDish Chili Lime Vinaigrette
Pinch kosher salt

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Lime wedges
Extra SideDish Chili Lime Vinaigrette, for drizzling

Method

Place the chicken in a bowl or zip-top bag and season with salt. Pour the Chili Lime Vinaigrette over the top and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat a grill to medium-high heat.
Wrap each ear of corn tightly in foil.
Remove the chicken from the marinade, shaking off excess. Place the chicken on the grill along with the foil-wrapped corn.
Grill the chicken for 5 to 7 minutes per side, until cooked through. Grill the corn for about 12 to 15 minutes, turning occasionally, until tender.
Remove everything from the grill. Let the chicken rest for 5 minutes before slicing.
Carefully unwrap the corn. Stand each ear upright on a cutting board and, using a sharp knife, slice downward to remove the kernels from the cob.
In a bowl, combine the grilled corn kernels, avocado, red onion, cilantro, Chili Lime Vinaigrette, and a pinch of salt. Toss gently to combine.
Serve the sliced chicken topped generously with the grilled corn and avocado salsa. Finish with an extra drizzle of Chili Lime and a squeeze of fresh lime.