Ingredients Meat & Poultry Chicken Chicken Breast Recipes Barbecued-Chicken Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 12, 2020 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 45 mins Servings: 4 The smoky marinade in our Barbecued-Chicken Salad doubles as a salad dressing. It would also be perfect for marinating grilled fish tacos or flavoring simple grilled veggies. Ingredients 1 teaspoon lime zest, plus 3 tablespoons juice (from 2 limes) ½ teaspoon minced garlic 2 teaspoons smoked paprika 2 teaspoons honey Coarse salt and freshly ground pepper ⅓ 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 Directions 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. 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. Print