Zesty Lime Chicken with Corn & Poblano Salad Recipe

When you take your first bite of Lime Chicken with Corn and Poblano Salad, the tangy burst of lime dances on your tongue while the smoky poblano pepper whispers sweet nothings in your ear. This dish is like a summer party on a plate, where every flavor is invited, and they’re all having a blast together. cheesy chicken wraps mini chicken quesadillas Imagine the sweet crunch of corn mingling with tender chicken and vibrant veggies, creating a symphony of tastes that makes your taste buds do a happy jig.

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This delightful recipe brings back memories of summer picnics in my backyard, where laughter and delicious food filled the air. Whether you’re grilling up this dish for family gatherings or just treating yourself to something special after a long day, Lime Chicken with Corn and Poblano Salad is sure to brighten any occasion. Chipotle ranch grilled chicken Get ready for an explosion of flavors that will leave you craving more!

I still remember the time I served this dish at my friend’s barbecue; everyone asked for seconds and thirds. flavorful taco rice I think they were trying to compete for who could eat the most!

Essential Ingredients

For more inspiration, check out this orange custard squares recipe.

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use around 3-4 chicken breasts, but adjust according to your hungry crowd.
• Fresh Lime Juice: Use freshly squeezed lime juice for that vibrant zing; bottled versions just don’t cut it.
• Poblano Peppers: Choose firm peppers; they should be slightly wrinkled but still shiny for maximum flavor.
• Fresh Corn: Sweet corn off the cob adds wonderful texture; frozen corn works too if fresh isn’t available.
• Cilantro: Fresh cilantro adds a burst of freshness; feel free to skip if you’re one of those “cilantro tastes like soap” people.
• Red Onion: A small amount gives great color and crunch; soak it in water first if you want less sharpness.
• Olive Oil: Use high-quality extra virgin olive oil for cooking and drizzling; it enhances the flavors beautifully.
• Salt and Pepper: Simple seasoning is key here; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Marinate the Chicken: Begin by combining fresh lime juice, olive oil, salt, and pepper in a bowl. Add the chicken breasts and let them marinate for at least 30 minutes, allowing those flavors to penetrate.

Prepare Your Grilling Station: Preheat your grill or grill pan over medium-high heat. Make sure it’s hot enough that water sizzles when sprinkled on—this ensures lovely grill marks.

Grill the Chicken: Place marinated chicken breasts onto the hot grill. Cook for about 6-7 minutes per side until fully cooked through and juices run clear. You’ll love that satisfying sizzle!

Sauté the Poblano Peppers and Corn: While chicken cooks, heat olive oil in a skillet over medium heat. Add diced poblano peppers and corn; sauté until peppers are tender and corn is slightly charred—about 5-7 minutes.

Create Your Salad Base: In a large bowl, mix grilled corn, sautéed poblano peppers, chopped red onion, and fresh cilantro together. Drizzle with olive oil and lime juice for added zing.

Slicing Time!: Once chicken has finished cooking, let it rest briefly before slicing into strips. Lay these succulent pieces atop your colorful salad base.

Enjoy this dish warm or chilled—it’s fantastic either way!

Remember that cooking should be fun! Embrace each step with joy as you create this zesty Lime Chicken with Corn and Poblano Salad masterpiece!

Perfecting the Cooking Process

Sear the chicken for a golden crust before grilling it to juicy perfection while preparing the salad. This sequence ensures that every bite is packed with flavor, balancing textures beautifully.

Add Your Touch

Feel free to swap out the poblano with bell peppers or add black beans for extra protein. Customize it based on what you have, making it uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop, adding a splash of lime juice to revive flavors.

Cooking this dish reminds me of my friend’s backyard BBQ last summer when everyone raved about my Lime Chicken with Corn and Poblano Salad. The laughter and compliments made my heart swell!

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works great! Just thaw it before adding to your salad.

What can I substitute for poblano peppers?

Bell peppers or jalapeños can be delightful alternatives if you prefer something milder or spicier.

How should I serve this dish?

Serve chilled or at room temperature as a refreshing main course or side dish! For more inspiration, check out this garlic butter green beans recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Lime Chicken with Corn and Poblano Salad

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Experience a burst of summer flavors with Lime Chicken paired with a vibrant Corn and Poblano Salad. This zesty dish features juicy chicken marinated in fresh lime juice, complemented by sweet corn and smoky poblano peppers. Perfect for family gatherings or a quick weeknight meal, this recipe is both nutritious and customizable, making it a must-have in your culinary repertoire.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1/2 cup fresh lime juice (about 4 limes)
• 2 poblano peppers, diced
• 1 cup fresh corn (off the cob)
• 1/2 cup chopped cilantro (optional)
• 1/4 cup diced red onion
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Marinate the Chicken: In a bowl, mix lime juice, olive oil, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. Preheat Grill: Heat grill or grill pan over medium-high heat until hot.
3. Grill Chicken: Cook marinated chicken for 6-7 minutes on each side until juices run clear.
4. Sauté Vegetables: In a skillet over medium heat, add olive oil, poblano peppers, and corn. Sauté for 5-7 minutes until tender.
5. Assemble Salad: In a large bowl, combine grilled corn, sautéed peppers, red onion, and cilantro. Drizzle with additional lime juice and olive oil.
6. Serve: Slice chicken and serve over the colorful salad. Enjoy warm or chilled!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chicken breast with salad
• Calories: 320
• Sugar: 2g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg