Grilled Chicken & Avocado Salad with Citrus-Cilantro Dressing

By Sprig Originals ✓ · cooked up in Sprig

A lean, high-protein salad built for real life: chile-lime chicken thighs char fast on a grill pan, then rest in the fridge until you need them. Romaine, black beans, charred corn and cherry tomatoes make the base, and the avocado plus a bright orange-lime-cilantro dressing go on only at the moment of serving, so nothing turns brown or soggy. Roughly 45 g of protein per bowl and about 12 minutes of actual cooking.

Ingredients

• 1.5 lb boneless skinless chicken thighs (or breasts)
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp chipotle chile powder or smoked paprika
• 1 tbsp fresh lime juice

• 1 cup cilantro leaves and tender stems, lightly packed
• 1/4 cup fresh orange juice
• 3 tbsp fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1 clove garlic
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/2 jalapeño, seeds removed (optional)

• 2 romaine hearts, chopped (about 8 cups)
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 cups corn kernels (fresh or frozen, thawed)
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 ripe avocados
• 1/3 cup crumbled queso fresco or cotija
• 1 lime, cut into wedges
• 1/4 tsp kosher salt, for finishing

Instructions

1. Marinate the chicken: pat the thighs dry and toss in a bowl with 1 tbsp olive oil, chili powder, cumin, 1 tsp salt, garlic powder, chipotle powder and 1 tbsp lime juice until evenly coated. Let sit 15 minutes at room temperature, or cover and refrigerate up to 24 hours.
2. Soak the sliced red onion in a small bowl of cold water for 10 minutes while the chicken marinates, then drain well. This takes the raw bite out and keeps it crisp.
3. Heat a grill pan or heavy skillet over medium-high until a drop of water sizzles instantly, about 3 minutes. Grill the chicken 5 to 6 minutes per side without moving it for the first 4 minutes, until deeply marked and an instant-read thermometer reads 175°F for thighs (165°F for breasts). Transfer to a cutting board and rest 5 minutes.
4. In the same pan over high heat, add the corn in a single layer and cook undisturbed 2 to 3 minutes until spotted brown, then stir once and cook 1 minute more. Scrape onto a plate to cool.
5. Slice the chicken against the grain into 1/2-inch strips. If you're prepping ahead, refrigerate the chicken and corn in separate covered containers for up to 3 days.
6. Make the dressing: combine the cilantro, orange juice, 3 tbsp lime juice, 1/4 cup olive oil, garlic, honey, 1/2 tsp salt and jalapeño in a blender and blend 30 to 45 seconds until smooth and pale green. Refrigerate in a jar up to 4 days; shake before using.
7. Build the base: in a large bowl toss the romaine, black beans, charred corn, cherry tomatoes and drained red onion with about half the dressing until just coated.
8. Divide among 4 bowls. Halve, pit and dice the avocados right now, not earlier, and scatter over the salads. Season the avocado with a pinch of salt, add the sliced chicken, crumble the queso fresco over the top, and drizzle with the remaining dressing. Serve with lime wedges.
9. For packed lunches, layer dressing in the bottom of a jar or container, then beans, corn, tomatoes, onion, chicken and lettuce on top, and carry the avocado whole plus a small container of dressing to add at the table.

Chef's tips

Nutrition (per serving, estimated)

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