Description
Grilled chicken, roasted corn, Napa cabbage, and avocado are tossed with a creamy jalapeno dressing in this crisp main dish.
Ingredients
Scale
- 1.5 lbs (680g) boneless skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 1/2 tsp (3g) kosher salt
- 1/4 tsp (1g) black pepper
- 5 ears corn, shucked
- 1 small head Napa cabbage, thinly sliced
- 1 large watermelon radish, thinly sliced
- 2 jalapenos, seeded and diced
- 4 scallions, thinly sliced
- 1 bunch fresh cilantro, chopped
- 1/2 cup (10g) fresh basil, chopped
- 2 avocados, diced
- 1 cup (240ml) creamy jalapeno dressing
- 1 cup (30g) tortilla strips
- 2 limes, cut into wedges
Instructions
- Rub the chicken breasts with the olive oil, salt, and black pepper.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Transfer the chicken to a cutting board, let it rest for 5 minutes, then chop it into bite-sized pieces.
- In the same skillet or directly on a grill, cook the ears of corn turning occasionally until charred on all sides, about 10 minutes. Cut the kernels off the cobs once they are cool enough to handle.
- In a very large bowl, combine the chopped chicken, corn kernels, Napa cabbage, watermelon radish, jalapenos, scallions, cilantro, basil, and avocado.
- Pour the creamy jalapeno dressing over the salad and toss until all the ingredients are evenly coated.
- Top with tortilla strips right before serving to maintain their crunch. Serve with lime wedges on the side.
Notes
- Chicken must reach a safe internal temperature of 165°F (74°C) before resting and chopping.
- You can use 3 cups (about 450g) of pre-cooked rotisserie chicken if you want to skip cooking the chicken breasts.
- If watermelon radishes are unavailable, substitute with 4 or 5 standard red radishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American