Cilantro-Marinated Chicken with Avocado & Corn Salad

Cilantro-Marinated Chicken with Avocado & Corn Salad

Total Time
45 min
30 min
15 min
A blender is the secret to this simple chicken recipe featuring a flavor-charged sauce that’s divided to both marinade the chicken and dress the salad. If fresh corn isn’t available, you can use thawed frozen corn kernels instead.


Cooking spray

4 spray(s)

Fresh lime juice

¼ cup(s), (from about 2 limes)

Olive oil

2 Tbsp

Garlic clove

2 clove(s)

Ground cumin

1 tsp

Kosher salt

½ tsp

Black pepper

½ tsp


1½ cup(s), lightly packed, divided

Uncooked boneless skinless chicken breast

16 oz, 2 (8-oz) breasts, each sliced into 2 cutlets

Corn on the cob

2 ear(s), medium, shucked


1 item(s), medium, ripe, cut into 1⁄2-inch chunks


8 medium, thinly sliced

Red onion

cup(s), chopped, finely chopped


  1. In a blender, combine the lime juice, oil, garlic, cumin, salt, black pepper, and 3 tbsp water and purée. Add 1 cup cilantro and pulse until finely chopped. Transfer ¼ cup of the marinade to a small container and refrigerate.
  2. In a shallow dish, combine the chicken and remaining marinade and turn to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours.
  3. Heat a grill or grill pan to medium-high. Brush the chicken with any marinade remaining in the dish. Coat the chicken and corn with cooking spray and transfer to the grill. Grill, turning as needed, until the chicken is cooked through, 6 to 8 minutes, and the corn is charred in spots and crisp-tender, 12 to 15 minutes.
  4. In a medium bowl, combine the avocado, radishes, and onion. Cut the corn kernels from the cobs and add to the bowl. Add the remaining ½ cup cilantro and 3 tbsp of the reserved marinade and gently toss to coat. Drizzle the remaining 1 tbsp marinade over the chicken. Serve the chicken with the avocado salad.
  5. Serving size: 1 chicken cutlet and ¾ cup salad