Martha Stewart Barbecued-Chicken Salad

Martha Stewart Barbecued-Chicken Salad takes 45 minutes and grilled chicken, charred corn and avocado to make a smoky, crunchy main-dish salad. Try this easy salad for summer cookouts, picnics or weeknight dinners, since it's all grilled fast and one lime dressing does double duty.

Pour only half of the dressing over the chicken and save the rest for the salad, because the smoky marinade doubles as the dressing. Skip that split and you either get bland chicken or a salad with no flavor at all.

Martha makes one lime, smoked paprika and honey dressing and uses it twice, first on the chicken and then to toss the salad. Charring the corn on the grill and crumbling tortilla chips on top gives the greens a smoky sweetness and a crunch that bottled barbecue sauce can't.

Martha Stewart Barbecued-Chicken Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

450

kcal

Charred corn, creamy avocado and juicy cherry tomatoes mingle with crisp lettuce in a bright lime dressing. Sliced grilled chicken goes on top, with tortilla chips for crunch.

Ingredients

• 1 teaspoon lime zest, plus 3 tablespoons juice (from 2 limes)
  

• 1/2 teaspoon minced garlic
  

• 2 teaspoons smoked paprika
  

• 2 teaspoons honey
  

• Coarse salt and freshly ground pepper
  

• 1/3 cup safflower oil, plus more for brushing
  

• 4 chicken cutlets (1 pound)
  

• 3 ears corn, husks and silk removed
  

• 1 head (10 ounces) red-leaf lettuce, torn into large pieces
  

• 1 avocado, diced
  

• 1 cup cherry tomatoes, halved
  

• Tortilla chips, for serving
  

Directions

• Heat the grill: Heat your grill to high, then brush the grates with oil so nothing sticks. That way the chicken and corn release cleanly when you flip them.
• Make the dressing: Stir together 1 teaspoon lime zest, 3 tablespoons lime juice, 1/2 teaspoon minced garlic, 1 teaspoon smoked paprika and 2 teaspoons honey. Season with salt and pepper, then whisk in 1/3 cup safflower oil until it comes together.
• Season the chicken: Season the 4 chicken cutlets with the remaining 1 teaspoon smoked paprika, salt and pepper. Then pour half of the dressing over the top and keep the other half for the salad.
• Grill the corn: Grill the 3 ears of corn, turning occasionally, for about 10 minutes. Once the kernels are charred in places, move the corn to a plate.
• Grill the chicken: Put the chicken on the hot grill and flip it once, cooking for 3 to 4 minutes total. Since the cutlets are thin, they are done as soon as they're cooked through.
• Build the salad: Cut the kernels from the cobs into a large bowl, then add the torn red-leaf lettuce, diced avocado and halved cherry tomatoes. Toss everything with the remaining dressing and season with salt and pepper.
• Slice and serve: Slice the chicken and drizzle it with the juices left on the cutting board. Then serve it with the salad and top it with tortilla chips.

Tools for this recipe

• OXO 12-inch locking tongs, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use the dressing as a marinade for other foods?

Yes, the smoky lime marinade is also meant for grilled fish tacos or simple grilled vegetables. Brush it on just before grilling, since the lime juice can turn delicate fish mushy if it sits too long.

Can I make this barbecued chicken salad without a grill?

A grill pan or cast iron skillet over high heat works well for the chicken and corn. Cook the cutlets 3 to 4 minutes total and turn the corn until it chars in spots.

How do I store leftovers?

Keep the sliced chicken in an airtight container in the fridge for up to 3 days. Store the undressed salad separately and add the avocado and chips fresh, because they turn soft and soggy quickly.

Can I prep this salad ahead of time?

You can whisk the dressing and grill the corn up to a day ahead, then keep both in the fridge. Dice the avocado and grill the chicken right before serving so everything tastes fresh.

What's the biggest mistake with this salad?

Overcooking the chicken is the most common problem, since thin cutlets dry out within minutes. Pull them off the grill at 3 to 4 minutes total and slice them right away so the juices stay in.