- Rachael Ray - https://www.rachaelray.com -

Grilled Chicken and Corn Salad with Chipotle Crema

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Heat a grill pan [2] or outdoor grill over medium-high to high.

In a small saucepan [2], heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm.

Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken is cooked through and the corn is charred in spots, turning occasionally, 12-15 minutes. (If using a grill pan [2], cook the corn first.) Invert a small bowl [3] in a large bowl [3]. Place one corncob upright on top of the small bowl [3]. Cut the kernels off the cob (they’ll fall into the big bowl [3]). Repeat with the other corncob. Slice the chicken. Douse the chicken and corn with the juice of 1 lime.

In a large bowl [3], whisk [4] the juice of the remaining lime, the honey and 1/4 cup olive oil; season. Toss with the greens. Divide among plates [5]; top with the cheese, chicken, corn, chipotle crema and avocado.

This recipe was featured in the September 2015 edition of Every Day with Rachael Ray [6] magazine.