Grilled Chicken Jalapeno Cilantro Lime Salad
- 2 heads romaine or iceberg lettuce chopped
- 2 whole chicken breasts boneless, skinless
- 2 large ears of corn husks and silk removed
- Kelchner’s Jalapeno Cilantro Lime
- South of Border Spice Rub
- 2 tsp sea salt
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp crushed red pepper flakes
- Suggested Toppings: queso fresco cheese, avocados, bell peppers, tomatoes, red onions
Season the chicken. Make the South of the Border rub by combining all ingredients in a bowl and using a fork or a whisk to break up any clumps. Season the chicken on both sides with the rub. Grill the chicken and the corn. Preheat the grill to 450 degrees F. Place the seasoned chicken directly on the grill grates and grill for 6-7 minutes per side until the internal temperature of the chicken reaches 165 degrees F. Place the corn on the grill and grill for 6-8 minutes, flipping every couple minutes until the corn is evenly grilled.
Prepare the salad toppings. While chicken and corn are grilling, prepare the lettuce, sliced bell peppers, chopped cherry tomatoes, sliced avocado, thin sliced red onions, and queso fresco cheese.
Rest the chicken. Remove the chicken and the corn from the grill. Tent the chicken with foil and rest for 10 minutes. Slice the chicken right before adding to the salad. Chicken can be served hot or cold on the salad.
Assemble the salad. Layer of lettuce on bottom, vegetables around outside, sliced chicken breast in middle. Sprinkle with queso fresco and serve with Kelchner’s Jalapeno Cilantro Lime as dressing.