Blackstone Chicken Corn Avocado Salad
Blackstone Chicken Corn Avocado Salad is a healthy recipe for your flat top grill with corn on the cob in a lime dressing topped with feta!
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.