Lime Chicken with Corn and Poblano Salad
Lime Chicken with Corn and Poblano Salad is a vibrant, flavor-packed dish that combines zesty marinated chicken with sweet corn and smoky roasted poblano peppers. This refreshing salad is perfect for sunny days, family gatherings, or casual dinners, offering a delightful crunch and an explosion of taste in every bite. Quick to prepare in under 30 minutes, it’s an easy recipe that everyone will love.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 2 limes (juiced)
- 2 medium poblano peppers
- 1 cup fresh corn kernels (or canned, drained)
- ¼ cup fresh cilantro (chopped)
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- In a bowl, mix lime juice, olive oil, salt, and pepper. Add chicken breasts and coat well. Refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Place poblanos on a baking sheet and roast for about 20 minutes until charred. Let cool, then chop.
- If using fresh corn, boil or grill until tender; if canned, drain well.
- Heat a grill pan over medium-high heat and cook chicken for 6-7 minutes per side until fully cooked (165°F internal temperature).
- In a large bowl, combine chopped roasted poblanos, corn kernels, and cilantro. Drizzle with leftover marinade.
- Slice grilled chicken and place over the salad mix. Drizzle with additional lime juice if desired.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: For added flavor, don’t rush the marination process; letting the chicken soak longer enhances taste. Swap proteins like shrimp or tofu for variations. Add diced avocado or black beans for extra texture.