I’m so addicted it’s not even funny. I’m obsessed, obsessed. I ate it for four days in a row no problem. And I want more. Kind of like the bbq chicken quinoa salad. It never ever gets old. In fact, I swear I crave it more.
This salad has so much goodness going on. Pulled rotisserie chicken, charred poblanos and corn, spinach, plenty of cilantro, orzo pasta, all tossed together with a zippy lime vinaigrette.
Of course, you could leave it meatless and skip the chicken. Or leave it carb free and skip the orzo. You could replace the orzo with rice or quinoa. You can save a step and use Trader Joes fire roasted corn and not deal with charring the corn on the grill. The poblanos you can just roast a bit in the oven. So much versatility, you can really make this one your own in terms of what you want to eat and how much effort you want to put in.
For me, I think next time I would skip making the orzo and just throw in some quick cooking quinoa from Trader Joes. Definitely not skipping the charred poblanas and corn as I love to grill and the flavors were so amazing!
This one is perfect for meal prep for lunches during the week or for busy sport weekends on the go. I know I’ll be making it over and over again.
GRILLED CORN AND POBLANO SALAD
Recipe adapted from Little Spice Jar
INGREDIENTS FOR SALAD:
1 cup uncooked orzo pasta (or rice, or quinoa, or skip)
3-4 ears of corn, husked
2 small or 1 large poblano pepper
2 cups baby spinach, roughly chopped up
2 cups cooked shredded chicken (rotisserie works great)
1/2 cup freshly chopped cilantro
INGREDIENTS FOR VINAIGRETTE:
1/4 cup lime juice
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon dry mustard powder
1 tablespoon chopped cilantro
good squeeze of honey
salt and pepper
Preheat your grill. Spray the ears of corn with cooking spray or rub with olive oil and sprinkle with salt and pepper then wrap in foil. Cook the orzo pasta (if using) according the package directions while the veggies are grilling. I gave them about 12 – 15 or so minutes on the grill, rotating every once in awhile. Let the veggies cool. Dice the poblanos (remove the skin or leave it on, whatever you prefer). Chop the kernels off the corn.
For the vinaigrette combine the ingredients for the vinaigrette in a bowl and whisk together. Taste, add in more salt/pepper/honey if needed.
In a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro. Top with desired amount of dressing and serve immediately. For meal prep: portion the salad out into containers, pack the dressing separately and toss right before eating.