New This Month

Barbecued-Chicken Salad

This smoky marinade doubles as a salad dressing. It would also be perfect for marinating grilled fish tacos or flavoring simple grilled veggies.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, June 2016


  • 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


  1. Heat grill to high. Stir together lime zest and juice, garlic, 1 teaspoon paprika, and honey; season with salt and pepper. Whisk in oil. Season chicken with remaining teaspoon paprika and salt and pepper. Pour half of dressing over top. Brush grates with oil.

  2. Grill corn, turning occasionally, until charred in places, 10 minutes; transfer to a plate. Grill chicken, flipping once, until cooked through, 3 to 4 minutes total. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes, and remaining dressing. Season with salt and pepper. Slice chicken; drizzle with juices and serve, with salad and topped with chips.


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