Name: Barbecued-Chicken Salad
Prep time: 30 min
Total time: 45 min
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

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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Barbecued-Chicken Salad

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