Half the dressing goes on the chicken, half goes on the salad. That is the whole trick behind Martha Stewart’s Barbecued Chicken Salad, a smoky lime and paprika vinaigrette that doubles as a marinade for grilled cutlets and then dresses the greens, corn, avocado, and tomatoes underneath.
This Martha Stewart chicken salad recipe is a full summer dinner in one bowl, done in 45 minutes. I make it on nights when turning on the oven feels wrong and everything good is at the farmers market.
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The Dressing Is The Marinade
Lime juice, garlic, smoked paprika, honey, and safflower oil whisked together. You pour half of it over the chicken before grilling and save the other half to toss with the salad at the end.
No separate dressing to make, no extra bowls. One mixture does two jobs and the flavors tie the whole plate together because the chicken and the greens taste like they belong to each other.
Barbecued Chicken Salad Ingredients
- 1 teaspoon lime zest, plus 3 tablespoons juice (from 2 limes)
- 1/2 teaspoon minced garlic
- 2 teaspoons smoked paprika
- 2 teaspoons honey
- Coarse salt and freshly ground pepper
- 1/3 cup safflower oil, plus more for brushing
- 4 chicken cutlets (1 pound)
- 3 ears corn, husks and silk removed
- 1 head (10 ounces) red-leaf lettuce, torn into large pieces
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- Tortilla chips, for serving
How To Make Martha Stewart Barbecued Chicken Salad
- Make the dressing: Stir together the lime zest, lime juice, garlic, 1 teaspoon of paprika, and honey. Season with salt and pepper. Whisk in the oil.
- Season the chicken: Season the cutlets with the remaining teaspoon of paprika, salt, and pepper. Pour half the dressing over the chicken.
- Grill the corn: Heat the grill to high and brush the grates with oil. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Move to a plate.
- Grill the chicken: Grill the cutlets, flipping once, until cooked through, 3 to 4 minutes total.
- Assemble: Cut the corn kernels off the cobs into a large bowl. Add the lettuce, avocado, tomatoes, and the remaining dressing. Toss and season with salt and pepper. Slice the chicken and serve on top, drizzled with any juices. Top with tortilla chips.
Why The Grilled Corn Matters
Canned corn would technically work here but it would taste flat. The charred kernels from the grill add a smoky sweetness that connects to the smoked paprika in the dressing.
I grill the corn while the chicken marinates so everything finishes around the same time. Ten minutes on the grill, turning a few times, and the kernels pop off the cob with actual flavor instead of just filler.
Keep The Salad And Chicken Separate Until Serving
The salad wilts fast once dressed. I toss the lettuce with the remaining dressing right before plating and lay the sliced chicken on top.
If you are making this for a group, keep everything in separate bowls and let people build their own. The corn, avocado, and tomatoes can sit out for 30 minutes without any problems.
How The Leftovers Work
The dressed salad does not keep because the lettuce goes limp overnight. The grilled chicken and corn store separately in the fridge for 3 days though.
I chop the leftover chicken and corn and stuff them into a tortilla with avocado and hot sauce. Completely different meal, no waste.
FAQs
- Can I use chicken thighs instead of cutlets? Boneless thighs work but they take longer on the grill, about 5 to 6 minutes per side. Slice them thin after grilling so they sit nicely on the salad.
- What can I use instead of safflower oil? Any neutral oil works. Avocado oil or grapeseed oil are good swaps. I would not use olive oil here because it fights with the lime flavor instead of staying in the background.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 350mg
- Total Carbohydrates: 28g
- Protein: 28g
Martha Stewart Barbecued Chicken Salad Recipe
Description
Half the dressing goes on the chicken, half goes on the salad. That is the whole trick behind Martha Stewart’s Barbecued Chicken Salad, a smoky lime and paprika vinaigrette that doubles as a marinade for grilled cutlets and then dresses the greens, corn, avocado, and tomatoes underneath.
This Martha Stewart chicken salad recipe is a full summer dinner in one bowl, done in 45 minutes. I make it on nights when turning on the oven feels wrong and everything good is at the farmers market.
Ingredients
Instructions
- Make the dressing: Stir together the lime zest, lime juice, garlic, 1 teaspoon of paprika, and honey. Season with salt and pepper. Whisk in the oil.
- Season the chicken: Season the cutlets with the remaining teaspoon of paprika, salt, and pepper. Pour half the dressing over the chicken.
- Grill the corn: Heat the grill to high and brush the grates with oil. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Move to a plate.
- Grill the chicken: Grill the cutlets, flipping once, until cooked through, 3 to 4 minutes total.
- Assemble: Cut the corn kernels off the cobs into a large bowl. Add the lettuce, avocado, tomatoes, and the remaining dressing. Toss and season with salt and pepper. Slice the chicken and serve on top, drizzled with any juices. Top with tortilla chips.
Notes
- The dressing doubles as the marinade: Half goes on the chicken before grilling, half dresses the salad. One mixture, two jobs.
- Grill the corn fresh: Charred corn adds smoky sweetness that canned corn cannot match. Ten minutes on the grill turning occasionally.
- Dress the salad right before serving: The lettuce wilts fast once dressed. Keep everything separate until plating.