Grilled Chicken Salad with Cilantro-Lime Dressing

Ingredients for the Dressing:

• 2-ounce bundle cilantro (leaves & stems, trimmed)
• 2 scallions, thinly sliced
• 1 clove garlic, peeled
• 1 jalapeño, seeded & roughly chopped
• Grated zest and juice of 2 limes
• 1/2 cup olive oil
• 1 teaspoon kosher salt (plus more to taste)

Ingredients for the Salad:

• 1 pound boneless, skinless chicken thighs
• 1 1/2 teaspoons chili powder
• 1 teaspoon kosher salt
• 2 ears corn on the cob (shucked)
• 5-ounce package leafy green lettuce
• 1 ripe avocado (sliced thin)
• A bowl of Fritos (optional but highly recommended!)

Instructions:

1. Make the Dressing: Chop cilantro, scallions, garlic, jalapeño, and lime zest. Blend all ingredients in a food processor, streaming in olive oil until smooth. Add lime juice, salt, and adjust seasoning as needed.
2. Grill the Chicken & Corn: Season chicken thighs with chili powder and salt. Heat the grill to medium-high, and grill chicken thighs for 4-5 minutes per side. Grill corn until charred, rotating to get an even sear.
3. Assemble the Salad: Slice the grilled chicken into strips. Cut the corn kernels off the cob. In a large bowl, toss the lettuce with some of the cilantro-lime dressing. Arrange the grilled chicken, corn, and avocado on top. Drizzle with more dressing and serve with Fritos on the side.

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