Chicken Lettuce Salad
Pan-seared chicken, crisp romaine, avocado, and corn with lime-cilantro dressing.
Preparation: 20 min · Cooking: 14 min · Total: 44 min · 4 servings
Ingredients
- 500 g boneless skinless chicken thighs
- 2 pc romaine lettuce
- 1 pc avocado
- 180 g ready-to-eat canned sweetcorn, drained
- 180 g cherry tomatoes
- 2 tbsp lime juice
- 0.5 bunch cilantro
- 2 tbsp olive oil
- 0.5 tsp fine salt
- 0.3 tsp ground black pepper
- 1 tsp smoked paprika
Instructions
Prepare produce and season chicken
Wash and dry the romaine, tomatoes, and cilantro under running water. Chop the romaine and halve the tomatoes on a clean board. Pat the chicken dry without rinsing it. Rub it with 1 tbsp olive oil, 1 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Keep raw chicken and its utensils separate from ready-to-eat produce; wash hands and utensils after handling it.
Pan-sear chicken
Heat a skillet over medium-high heat. Cook the thighs for about 6–7 minutes per side, turning once, until browned and a food thermometer reads at least 74°C/165°F in the thickest piece. The time is a guide, not a doneness test. Transfer to a clean plate and rest for 5 minutes.
The thickest chicken piece reaches at least 74°C/165°F.
Pan-sear chicken: 840 seconds
Whisk the dressing
Whisk 2 tbsp lime juice, the remaining 1 tbsp olive oil, the chopped 1/2 bunch cilantro, and the remaining 1/4 tsp salt in a clean bowl.
Assemble and serve
Use 180 g drained, ready-to-eat corn. Toss the chopped romaine, corn, halved tomatoes, and dressing. Wash the avocado before cutting, then slice it. Slice the rested chicken on a clean board and arrange it with the avocado on top. Serve four portions immediately.
Tips
- Rest the chicken for 5 minutes before slicing.
- Dress the romaine just before serving so it stays crisp.
- No major allergen is listed in the base ingredients; check packaged corn and spices for allergens or cross-contact.
Common mistakes
- Cutting the avocado early makes it brown and break apart.
- A cool pan steams the chicken; judge doneness with a thermometer, not color.
Substitutions
- Use 500 g boneless skinless chicken breast instead of thighs; cooking time may differ, but the thickest piece must still reach 74°C/165°F.
Storage
Refrigerate cooked chicken and undressed salad separately in covered containers at 4°C/40°F or colder within 2 hours. Use within 3 days; cut avocado just before serving.
Reheating
Reheat only the chicken to 74°C/165°F; keep the salad ingredients cold.
About this recipe
A composed chicken salad is a flexible North American lunch format, not a single fixed traditional recipe.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.