Sticky Chicken and Summer Corn Salad Recipe
A flavorful and healthy dish featuring a grilled, spiced chicken breast paired with a vibrant summer corn salad. The chicken is butterflied and generously seasoned with a blend of spices before being grilled to perfection and finished with a zesty lime and barbacoa hot sauce drizzle. The accompanying corn salad is a refreshing mix of grilled corn, pinto beans, fresh tomatoes, avocado, and herbs tossed in lime juice and olive oil, creating a high-protein and high-fiber meal perfect for warm weather.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 1 chicken breast, butterflied
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp chili powder
- Juice of 1 lime
- 1–2 tbsp barbacoa hot sauce
Corn Salad (1 serving)
- 1 cob of corn, grilled and kernels cut off
- 2–3 tbsp chopped red onion
- 1/2 medium tomato, diced
- 1/4 can pinto beans, rinsed (approximately 60g)
- 2–3 tbsp chopped cilantro
- Juice of 1/2 to 1 lime
- Drizzle of olive oil (about 1 tbsp)
- Salt, cumin, garlic powder, onion powder, and chili powder to taste
- 1 avocado, sliced or diced
Instructions
- Prepare the chicken: Butterfly the chicken breast by slicing it horizontally without cutting all the way through, then open it like a book. Season generously on both sides with onion powder, garlic powder, cumin, salt, and chili powder.
- Grill the chicken: Preheat the grill to medium-high heat. Place the seasoned chicken on the grill and cook for about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
- Finish the chicken: Remove the chicken from the grill, drizzle with fresh lime juice and barbacoa hot sauce to add a tangy, spicy finish. Set aside to rest while preparing the salad.
- Prepare the corn: Grill the corn cob until charred and fragrant, about 10-12 minutes, turning occasionally. Once cooled, carefully cut the kernels off the cob into a mixing bowl.
- Mix the salad: Add the chopped red onion, diced tomato, rinsed pinto beans, chopped cilantro, and diced or sliced avocado to the bowl with the corn kernels. Toss with the juice of half to one lime and a drizzle of olive oil.
- Season the salad: Season the corn salad with salt, cumin, garlic powder, onion powder, and chili powder to taste. Mix all ingredients well to combine the flavors.
- Serve: Plate the grilled chicken alongside a generous serving of the fresh summer corn salad for a nutritious and delicious meal.
Notes
- Butterflying the chicken ensures even cooking and quicker grill time.
- Adjust the amount of barbacoa hot sauce depending on your preferred spice level.
- Grilling the corn adds a smoky depth to the salad but can be substituted with boiled corn in a pinch.
- Rinse canned pinto beans well to reduce sodium content.
- This dish is high in protein and fiber, making it satisfying and nutritious.