Grilled Chicken with Smoky Corn Salad
  • 4 - 6 oz boneless, skinless chicken breast halves
  • Salt
  • Pepper
  • 2 limes, halved
  • 4 ears corn, shucked
  • 1/4 cup cilantro, chopped
  • 2 tbsp
  • Chopped green olives
  • 1 oz Manchego cheese, finely grated
  • 1 1/2 teaspoon olive oil
  • 1 tsp smoked paprika
  1. Season boneless, skinless chicken breast halves with salt and pepper and grill on medium-high to cook through, 5 to 6 minutes per side.
  2. Meanwhile, Grill limes, cut sides down, and corn until charred, 6 to 8 minutes.
  3. Cut corn from cob and toss in bowl with juice of two lime halves, then chopped cilantro, chopped green olives, grated Manchego cheese, and pinch each with salt and pepper.
  4. Serve chicken with corn and remaining lime halves and drizzle with a mixture of olive oil and smoked paprika.
Submitted by Isabel Martinez, Houston Clay