Roasted Corn & Chicken Chopped Salad

The summer I discovered this salad was the same summer my grill and I became best friends. I had grilled chicken coming out of my ears and a backyard full of corn, and honestly, I was just throwing things into a bowl out of pure laziness. That first bite stopped me in my tracks, smoky and creamy and bright all at once. Now it is the salad I make when I want dinner to feel like a celebration without actually doing anything fancy.

Last summer I made this for a backyard dinner and my friend Sarah literally stopped mid sentence after her first bite. She made me write down the recipe right there on a paper napkin which she still has in her recipe drawer. There is something about the charred corn against the creamy avocado that makes people feel taken care of.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they grill evenly and stay juicy throughout
• 2 ears fresh corn: Fresh corn gives you those sweet pops but frozen works in a pinch, just get some color on it in a hot skillet
• 1 large avocado: Dice it right before serving so it stays creamy and does not brown
• 1 cup radishes thinly sliced: These bring a peppery crunch that cuts through the rich avocado and sweet corn
• 1 cup cherry tomatoes halved: They burst in your mouth and add juiciness to every forkful
• 4 cups romaine lettuce chopped: Romaine holds up better than delicate greens and gives you that satisfying crunch
• 2 tablespoons red onion finely diced: Soak the diced onion in cold water for 10 minutes to tame the bite if you are sensitive
• 3 tablespoons fresh lime juice: Fresh lime makes all the difference here, bottled just does not have the same bright punch
• 3 tablespoons extra virgin olive oil: Use a good quality oil since the dressing is simple and every ingredient shines
• 1 teaspoon honey: This balances the lime and brings everything together without making the dressing sweet
• 1 clove garlic minced: Let it sit in the lime juice for a few minutes to mellow out the raw garlic flavor
• ½ teaspoon ground cumin: A little goes a long way and adds that smoky earthy note that ties everything together
• 2 tablespoons fresh cilantro chopped: The cilantro is optional but it really makes the flavors pop and look beautiful

Instructions

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Get your grill going hot:

Fire up your grill or grill pan to medium high heat and let it get nice and hot while you prep everything else

Season and grill the chicken:

Brush the chicken with a little olive oil and season generously with salt and pepper then grill for 5 to 7 minutes per side until it is cooked through and juices run clear

Let chicken rest and grill the corn:

Move the chicken to a cutting board and let it rest for 5 minutes while you put the corn directly on the grill turning it now and then until it gets those gorgeous charred spots

Whisk together the dressing:

In a small bowl whisk together the lime juice olive oil honey garlic cumin salt and pepper until it comes together into a smooth dressing

Prep all the vegetables:

While the corn cools slightly chop the lettuce dice the avocado slice the radishes halve the tomatoes and dice the red onion

Cut the corn off the cob:

Stand each ear of corn on its cut end in a large bowl and run your knife down the sides to remove all those charred kernels

Assemble the salad:

In your biggest salad bowl toss together the lettuce corn diced chicken avocado radishes tomatoes and red onion

Dress and serve:

Drizzle that lime dressing all over and toss gently until everything is coated then sprinkle with cilantro and serve right away

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This has become my go to for those nights when I want something that feels special but does not require me to turn on the oven or stand over a stove for hours. It is the salad that convinced my husband that salad could actually be dinner.

Making It Ahead

You can grill the chicken and corn up to two days ahead and keep them in separate containers in the fridge. The dressing actually gets better after a few hours in the fridge so make that ahead too. Just keep everything separate and toss when you are ready to eat.

Grilling Without A Grill

I have made this countless times in my cast iron skillet when the weather did not cooperate. Get the pan screaming hot and cook the chicken and corn in batches, you still get that gorgeous char and smoky flavor. The corn might take a few extra minutes but the results are just as good.

Serving Suggestions

This salad is substantial enough to stand on its own but sometimes I serve it alongside tortilla chips and guacamole for a full spread. It pairs beautifully with anything grilled and a crisp white wine cuts through the richness perfectly.

• Warm some tortillas on the grill for wrapping individual servings
• Add crushed tortilla strips on top for extra crunch
• Serve extra lime wedges on the side for those who love it extra tangy

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I hope this becomes your summer staple too. There is something about eating with your hands and getting a little messy that makes food taste better.

Questions & Answers

→ Can I prepare this salad ahead of time?

Yes! Grill the chicken and roast the corn up to 24 hours ahead and refrigerate. Keep the dressing separate and toss everything together just before serving to maintain crispness.

→ What's the best way to grill corn without husks?

Place corn directly on a preheated grill over medium-high heat. Turn occasionally for 8-10 minutes until lightly charred. The char adds smoky flavor. Let cool slightly before slicing kernels off the cob.

→ How do I know when the chicken is fully cooked?

Grill chicken breasts 5-7 minutes per side until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife. Let rest for 5 minutes before dicing.

→ Can I use frozen corn instead?

Absolutely. Use 1½ cups thawed frozen corn. For the best flavor, lightly char it on the grill pan or in a skillet with a bit of oil before adding to the salad.

→ What protein alternatives work well?

Grilled shrimp, seasoned tofu, or black beans are excellent substitutes. Grill shrimp 2-3 minutes per side, pan-fry tofu until golden, or simply warm beans before adding to the salad.

→ Is this salad gluten-free?

Yes, the salad is naturally gluten-free. Just verify that any store-bought ingredients don't have hidden gluten and avoid cross-contamination during preparation.