Zesty Grilled Corn and Chicken Salad with Citrus Vinaigrette

• 2 boneless, skinless chicken breasts
• 2 ears fresh sweet corn, husked
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 large red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush chicken breasts with 1 tablespoon olive oil and season with smoked paprika, garlic powder, salt, and pepper.
3. Lightly brush the corn ears with 1 tablespoon olive oil and sprinkle with a pinch of salt.
4. Place chicken and corn on the grill. Grill chicken for about 6-7 minutes per side, or until internal temperature reaches 165°F. Turn corn frequently until charred and tender, approximately 10 minutes total. Remove all from grill and let chicken rest for 5 minutes.
5. While the chicken rests, cut the grilled corn kernels off the cob and place them in a large mixing bowl. Add cherry tomatoes, cucumber, red bell pepper, and chopped cilantro.
6. In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lime juice, honey, Dijon mustard, salt, and pepper to make the citrus vinaigrette.
7. Slice the rested chicken into thin strips and add to the bowl with vegetables and corn kernels. Drizzle vinaigrette over the salad and toss gently to combine.
8. Serve immediately or chill in the refrigerator for 15-20 minutes for a cooler summer salad.

Chef tips

• If you don't have a grill, you can use a grill pan or broil the chicken and corn in the oven.
• Substitute cilantro with fresh parsley or basil if preferred or for a milder flavor.
• For extra flavor, marinate the chicken in lime juice, olive oil, garlic, and spices for 30 minutes before grilling.
• To make it more kid-friendly, remove any seeds from bell peppers and cut ingredients into bite-sized pieces.