Ingredients
2 tbsp each fresh lime juice and oil
1 clove of garlic minced
1/2 tsp oregano leaves and ground cumin
salt and pepper
Salad:
1 tsp chipotle chili powder and ground cumin
pepper
12 oz. boneless skinless chicken thighs
3 cops of corn in husks
1 sweet red pepper chopped
1 hot pepper (jalapeno), diced
1/2 cup chopped red onion
1 large tomato chopped
4 cups shredded romaine lettuce
4 whole wheat tortillas
1/4 cup fresh coriander leaves
Preparation
In a small bowl whisk ogether ingredients and set aside.
Salad: In small bowl combine all spices and rub on the chicken. Place on a greased grill with the corn on medium heat. Close lid and grill until juices run clear when chicken is pierced and corn is tender, 15 to 20 min. Turn occasionally. Cut kernels from corn and slice chicken.
On still warm but turned off barbecue, warm tortillas. In large salad bowl, combine all and toss with dressing. Add coriander.
