Ingredients
½cupjarred mild salsa
4tspextra virgin olive oil
½lime
16ozchicken thighs,(4 boneless, skinless), trimmed of fat
¾tspkosher salt
¼tspdried oregano
¼tspcumin
2corn on the cobs,husks removed
2romaine hearts
olive oil spray
4ozavocado,(1 small hass), sliced
2tbspred onion,diced
½cupgrape tomatoes,halved
pinchkosher salt
Preparation
Combine the salsa, olive oil, and lime juice. Set aside.
Season the chicken.
Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically.
Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
Place chicken and corn on the grill and cook for bout 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.
Grill romaine for about 1 to 2 minutes close to the heat source over high, cut side down. Remove.
Slice the chicken into strips, cut the kernels off the corn, and serve over Romaine with avocado, tomatoes, onions, salt, and dressing on top.
