Blackstone Chicken Corn Avocado Salad
I’ve got another out of the box, unique, and pretty heathy dinner recipe for the griddle to share with you all today… Blackstone Chicken Corn Avocado Salad!
Some people get bored with smashed burgers, fried rice, and stir fry recipes for the griddle, so I am here to mix things up a bit for ya 🙂
Your Blackstone griddle or flat top grill should be a fun space to enjoy new and exciting meals!
How to make Blackstone Chicken Corn Avocado Salad
First dice a pound of boneless skinless chicken thighs (or chicken breasts work too).
Then cut the kernels off a few ears corn on the cob.
A little more chopping with some jalapenos, garlic, and red onion as well.
Then preheat your griddle to medium heat for a few minutes.
And add your corn, onion, and jalapeno slices.
Next goes the chicken and season it all with kosher salt, pepper, and chili powder.
Cook 6 to 8 minutes, mixing together with your hibachi spatulas a few times.
Add the garlic and cook another 2 to 3 minutes.
Remove from the griddle and let it come to room temperature.
While that is cooling, whisk together the olive oil, lime juice, Dijon mustard, and sugar in a bowl with a little more kosher salt and pepper.
And put the chicken and corn mixture into a large bowl, toss with the lime dressing, cilantro, and feta cheese.
Also some diced avocado joins the party and voila… you have yourself a gorgeous, tasty, and healthy meal!
Blackstone Chicken Corn Avocado Salad was by far one of my favorite griddle dinner recipes 🙂
Can’t wait to make this again reeeeaaaaaal soon!
If you like Blackstone Chicken Corn Avocado Salad, you might also like these recipes…
Blackstone Salmon Burgers with Avocado Sauce
Blackstone Chicken with Avocado Chimichurri
And Blackstone Griddle Caprese Tortellini
Blackstone Corn and Bacon Salads
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Blackstone Chicken Corn Avocado Salad
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 5 to 6 ears corn on the cob kernels cut off the cob
- 2 jalapeno peppers sliced, remove some seeds if desired
- 1/2 red onion diced
- kosher salt, pepper, chili powder (to taste)
- 3 to 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 2 avocados diced
- 1 cup chopped, fresh cilantro
- 1 cup crumbled feta cheese
Instructions
- Preheat your griddle to medium heat for a few minutes. Add some cooking oil along with the chicken, corn, jalapeno, onion, kosher salt, pepper, and chili powder.
- Cook 6 to 8 minutes, mixing together with your hibachi spatulas a few times. Add the garlic and cook another 2 to 3 minutes. Remove from the griddle and let it come to room temperature.
- While that is cooling, whisk together the olive oil, lime juice, Dijon mustard, and sugar in a bowl with a little more kosher salt and pepper.
- Put the chicken and corn mixture into a large bowl, toss with the lime dressing, avocado, cilantro, and feta cheese.
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