Grilled Chicken Salad with Cilantro Lime Dressing

My sister recently made this Smitten Kitchen recipe for a family dinner and I am hooked. It's a bright and light summer salad filled with flavor. The dressing recipe makes a lot and can be kept for 5-6 days and used for other salads or as a marinade. 

Lightly adapted from Smitten Kitchen

For the Dressing:

1 bunch cilantro, washed (you will use the leaves and stems)

2 scallions, roughly chopped

1 garlic clove, roughly chopped

1 jalapeno, roughly chopped

zest and juice of 2 limes

1/2 cup olive oil

1 teaspoon kosher salt, adding more if needed

For the chicken:

1 pound boneless, skinless chicken thighs

1.5 teaspoons chili powder

1 teaspoon kosher salt

1 tablespoon olive oil

For the salad:

2 ears corn

5 ounces leafy greens of choice (I used red leaf lettuce, but butter lettuce is delicious too)

1 ripe but firm avocado, cut in to cubes

To make the dressing, combine all the ingredients in a food processor or blender and mix until the greens are pureed.

To make the chicken, heat a grill to medium high. In a bowl, combine all the chicken ingredients. Once your grill is hot, lightly grease the grates and cook chicken until done. This should take 4-5 minutes on the first side and 3-5 minutes on the second side. Grill the corn while the chicken cooks.

Once chicken is cooked, allow to cool slightly and cut in to cubes or slices. Once the corn can be handles, cut the corn off the cobb.

In your serving bowl, mix the lettuce with some of the dressing. Top with the chicken, corn and avocado. Drizzle with some more dressing and serve.

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