Smoky Grilled Chicken and Corn Salad with Poblano-Lime Dressing
As summer begins its gentle farewell, Labor Day offers a final opportunity to savor the season's bounty with friends and family. This vibrant grilled chicken and corn salad brings together the smoky char of the grill with the fresh, sweet crunch of late-harvest corn and the subtle kick of poblano peppers. It's a satisfying, make-ahead friendly dish perfect for a relaxed backyard gathering or a festive picnic as we usher in the flavors of autumn.
Ingredients
- 1½ lbsBoneless, skinless chicken thighs, Trimmed of excess fat
- 2 tbspOlive oil, For chicken marinade
- 1 tspSmoked paprika
- ½ tspSalt, Plus more for seasoning
- ¼ tspBlack pepper, Plus more for seasoning
- 4 earsFresh corn on the cob, Husks removed
- 2 largePoblano peppers
- ½ mediumRed onion, Cut into 1/2-inch thick rings
- 1 pintCherry tomatoes, Halved
- ½ bunchFresh cilantro, Roughly chopped
- 2 tbspLime juice, From 1-2 limes, plus more to taste
- 2 largeGarlic cloves, Peeled
- 1 tspCumin
- ¼ cupOlive oil, For the dressing
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
- “Good source of Calcium” — 21 CFR 101.54(c)
- “Excellent source of Iron” — 21 CFR 101.54(b)
- “Excellent source of Potassium” — 21 CFR 101.54(b)
Method
- 1
Pat chicken thighs dry. In a medium bowl, toss chicken with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let marinate at room temperature for 15 minutes while you prepare other ingredients.
- 2
Preheat grill to medium-high heat (about 400°F / 200°C). Lightly brush grill grates with oil.
- 3
Grill corn on the cob directly over medium-high heat, turning occasionally, until kernels are tender and lightly charred, about 8-10 minutes. Remove and set aside.
- 4
Place poblano peppers and red onion rings on the grill. Grill poblanos, turning occasionally, until skin is blistered and charred, about 8-12 minutes. Grill onion rings until softened and lightly charred, about 4-6 minutes per side. Remove all grilled vegetables and let cool slightly.
- 5
While vegetables cool, grill chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest for 5 minutes, then slice into 1/2-inch strips.
- 6
Once poblanos are cool enough to handle, remove stems and seeds. Roughly chop the grilled poblano peppers. Cut corn kernels from the cobs. Roughly chop the grilled red onion.
- 7
For the dressing, combine the chopped grilled poblano peppers, 2 tablespoons lime juice, 2 peeled garlic cloves, 1 teaspoon cumin, and 1/4 cup olive oil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste, adding more lime juice if desired.
- 8
In a large serving bowl, combine the sliced grilled chicken, corn kernels, chopped red onion, halved cherry tomatoes, and chopped fresh cilantro. Pour the poblano-lime dressing over the salad and toss gently to coat.
- 9
Serve warm or at room temperature. Taste and adjust seasoning as needed before serving.
Chef's notes
- Make Ahead: The chicken and vegetables can be grilled a day in advance and stored separately in the refrigerator. The dressing can also be made ahead. Assemble the salad just before serving for best texture.
- Spice Level: For a spicier dressing, add half of a jalapeño (seeded or unseeded for more heat) to the blender with the poblano peppers. For a milder flavor, remove more of the charred skin from the poblanos.
- Vegetable Variations: Feel free to add other grilled vegetables like zucchini, bell peppers (red, yellow, orange), or even asparagus for added variety.
- Serving Suggestion: This salad is substantial enough to be a main course, but it also makes an excellent side dish for other grilled meats or fish. A sprinkle of crumbled cotija cheese or a few slices of avocado would be a delicious addition.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.