Name: Grilled Chicken with Tomatillo Salsa & Charred Corn-Tomato Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 16 oz boneless, skinless chicken breasts (about 2 medium breasts); 1/2 cup tomatillo salsa (store-bought or homemade); 1 tbsp olive oil; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 tsp ground cumin; 2 ears fresh corn, shucked; 2 early girl tomatoes, diced; 1/4 small red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice (about 1 lime); 1/2 avocado, diced (optional); 2 tbsp Guajillo roasted tomato salsa (for drizzling, optional)

Grilled Chicken with Tomatillo Salsa & Charred Corn-Tomato Salad

miradu

Celebrate California summer produce and your leftover salsas with this vibrant, protein-packed dinner. Juicy grilled chicken gets bathed in tangy, zesty tomatillo salsa, while a side of sweet, smoky charred corn and early girl tomato salad adds refreshing crunch and color. Using two types of salsa brings layers of flavor and a nod to your kitchen creativity—spoon the Guajillo roasted tomato salsa over the chicken for a gentle heat or swirl it into your salad. This meal is as perfect for patio dining as it is for an easy, fun weeknight feast.

Ingredients

Instructions

Preheat grill (or grill pan) to medium-high heat. Pat chicken breasts dry. Rub with olive oil, salt, pepper, and cumin.
Brush corn lightly with olive oil. Place chicken and corn on grill. Grill chicken for 4-6 minutes per side, until lightly charred and internal temperature reaches 165°F. Grill corn, turning occasionally, until lightly charred on all sides, about 8-10 minutes.
Remove chicken and corn from grill. Let chicken rest 5 minutes. Cut corn off cobs and transfer kernels to a bowl.
To the bowl, add diced early girl tomatoes, sliced onion, cilantro, lime juice, and avocado (if using). Toss to combine. Season with salt and pepper to taste.
Slice chicken breasts. Spoon tomatillo salsa generously over the chicken. Drizzle Guajillo roasted tomato salsa on top for extra heat, if desired.
Serve sliced chicken with a heap of charred corn-tomato salad on the side. Garnish with fresh cilantro and extra lime wedges if desired.