Southwest Salad with Lime Vinaigrette
Instructions
- Prepare dressing by whisking all ingredients in a small bowl until combined. Set aside.
- Preheat grill to medium-high heat. Pound chicken breasts to even thickness. Drizzle with olive oil. Brush corn with olive oil & season with salt.
- Place chicken on the grill and corn on the grill. Grill 3-4 minutes per side or until temperature reaches 165 degrees.
- Allow chicken to rest 5 minutes before slicing. Using a knife, remove kernels from the corn. Slice chicken.
- Combine all salad ingredients in a large salad bowl. Toss with dressing and serve.