Ingredients
Chicken and Marinade
- 1 pound chicken tenderloin
- 2 tablespoons avocado oil
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Grilled Corn
- 2 cups corn (grilled, about 3 ears)
Salad Vegetables
- 2 cups English cucumber, diced medium
- 2 medium avocados, remove pit and cube
- 2 tablespoons chives, finely diced
- Pinch kosher salt (to taste)
- Few turns cracked black pepper (to taste)
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 – 1.5 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced (about 1-2 cloves)
- Pinch kosher salt (to taste)
- Few turns cracked black pepper (to taste)
Instructions
- Marinate the Chicken: Add the chicken tenderloins to a glass bowl along with avocado oil, fresh squeezed lemon juice, Italian seasoning, kosher salt, and cracked black pepper. Toss until the chicken is well coated. Cover and refrigerate for 15-20 minutes to allow the flavors to penetrate the meat.
- Grill the Chicken and Corn: Preheat your grill to 400-450°F. Brush the grill grates with avocado oil to prevent sticking. Place the marinated chicken tenderloins and corn on the cob on the grill, making sure they do not touch. Grill the chicken for 7-8 minutes total, flipping halfway through, until the internal temperature reaches 165°F. Grill the corn for 8 minutes, turning every 2 minutes to achieve an even char. Remove from grill, let the chicken rest before dicing and allow corn to cool before cutting off kernels.
- Make the Dressing: In a bowl, combine extra virgin olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, kosher salt, and cracked black pepper. Whisk well until the dressing emulsifies and flavors meld. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the diced English cucumber, grilled corn kernels, diced avocado, finely sliced chives, and cubed grilled chicken. Drizzle with the prepared dressing to your taste. Adjust seasoning with additional kosher salt and cracked black pepper if needed. Gently toss all ingredients until well combined. Serve immediately and enjoy this fresh, healthy salad.
Notes
- Grilling time may vary depending on thickness of chicken tenderloins; ensure chicken is cooked to 165°F.
- You can substitute fresh corn with frozen corn if out of season; pat dry before grilling or sautéing.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Leftovers can be stored covered in the refrigerator for up to 2 days; best enjoyed fresh.
- This salad is great for meal prep and pairs well with crusty bread or pita on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat