Print
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups corn (fresh or canned)
- 2 medium avocados, diced
- 1 Jalapeño, seeded and diced
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the grill to medium-high heat (400-425°F).
- Mix chili powder, cumin, garlic powder, salt, and pepper; apply to chicken.
- Oil the grill grates and grill chicken for 6-7 minutes per side until cooked.
- Let chicken rest before cutting into pieces.
- Combine olive oil, honey, lime juice, chili powder, cumin, salt, and pepper for vinaigrette.
- In a large bowl, mix corn, avocados, jalapeño, red onion, and cilantro.
- Add chicken and drizzle with vinaigrette; toss gently and adjust seasoning.
Notes
Use ripe avocados for best flavor and texture.
Fresh corn can be grilled for enhanced taste.
For more heat, include jalapeño seeds or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 80mg