Roasted Corn Chicken Chopped Salad

The smell of corn hitting a hot grill has this way of making the whole neighborhood curious. My neighbor actually leaned over the fence last summer to ask what I was making, and ended up staying for dinner. Something about those charred kernels mixing with fresh lime and creamy avocado just signals that good food is happening. I have made this salad more times than I can count since then.

Last Tuesday my sister came over exhausted from work and I made this while she told me about her day. Watching her face light up at that first crunch of radish and the zing of lime dressing made me realize how food can turn everything around. She asked for the recipe before she even finished her plate.

Ingredients

• 2 boneless skinless chicken breasts: Grilling these adds that essential smoky flavor that ties everything together
• 2 ears fresh corn: Fresh corn gets the best char marks but frozen works perfectly fine in a pinch
• 1 large avocado diced: The creaminess balances the crisp vegetables and tangy dressing
• 1 cup radishes thinly sliced: These add such a satisfying crunch and a lovely peppery bite
• 1 cup cherry tomatoes halved: Little bursts of sweetness that pop when you bite into them
• 4 cups romaine lettuce chopped: A sturdy base that holds up to the hearty toppings and dressing
• 2 tablespoons red onion finely diced: Just enough sharpness to make all the other flavors sing
• 3 tablespoons fresh lime juice: The bright acid that makes this salad feel so fresh and alive
• 3 tablespoons extra virgin olive oil: Creates that silky smooth texture that coats every ingredient
• 1 teaspoon honey: A tiny bit of sweetness rounds out the tangy lime and sharp onions
• 1 clove garlic minced: Fresh garlic gives the dressing a real kick compared to powder
• ½ teaspoon ground cumin: Adds a warm earthy note that pairs perfectly with grilled corn
• ½ teaspoon salt and ¼ teaspoon black pepper: Essential seasoning that makes all the flavors pop
• 2 tablespoons fresh cilantro chopped: The finishing touch that makes everything taste brighter

Instructions

Grill the chicken to perfection:

Heat your grill to medium-high and give those chicken breasts a light brush of olive oil before seasoning generously with salt and pepper. Grill for about 5 to 7 minutes per side until the juices run clear then let them rest for 5 minutes before dicing into bite-sized pieces.

Char the corn for that smoky sweetness:

Place husked corn directly on the grill turning every couple of minutes until you see beautiful charred spots appearing all over. Let it cool enough to handle then carefully slice those golden kernels right off the cob.

Whisk up the zesty lime dressing:

Combine the lime juice olive oil honey minced garlic cumin salt and pepper in a small bowl and whisk until everything comes together into a smooth emulsion.

Assemble your colorful masterpiece:

Start with the chopped romaine as your base then arrange the grilled corn diced chicken avocado radishes cherry tomatoes and red onion on top. Drizzle that bright dressing over everything and toss it all together gently.

Finish with fresh herbs and serve:

Sprinkle the chopped cilantro over the top for that final burst of freshness and serve right away while the chicken is still slightly warm and the vegetables are at their crispest.

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This salad has become my go-to for summer gatherings because it looks so impressive on the table but comes together so easily. My cousin actually requested it for her birthday dinner instead of cake which I took as the highest compliment.

Making It Your Own

I have experimented with adding grilled peaches when they are in season and the sweetness against the smoky corn is incredible. Sometimes I swap in arugula for half the romaine when I want something with a bit more bite and pepperiness.

Perfect Pairings

This salad works beautifully alongside grilled fish or on its own as a complete meal. A crisp white wine like Sauvignon Blanc cuts through the creamy avocado and complements the charred vegetables perfectly.

Meal Prep Magic

You can grill the chicken and corn up to two days ahead and store them separately in the refrigerator. Keep the dressing in a small jar and give it a good shake before pouring over your prepped ingredients.

• Chop all the vegetables except avocado the night before and store them in airtight containers
• Wait to add the avocado until right before serving to prevent any browning
• Bring everything to room temperature for about 15 minutes before tossing together

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There is something deeply satisfying about eating a salad that feels substantial and flavorful instead of like an afterthought. This one never fails to make me feel nourished in the best possible way.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare ingredients up to a day in advance, but store the dressing separately and toss just before serving to keep vegetables crisp.

→ What can I substitute for the chicken?

Grilled shrimp, pan-seared tofu, or even black beans work wonderfully as protein alternatives in this chopped salad.

→ How do I char corn without a grill?

Use a cast-iron skillet over high heat or broil corn kernels in the oven until they develop those desirable charred spots.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw frozen corn completely and pat dry before grilling or pan-searing for the best charred results.

→ How long will leftovers keep?

Store undressed leftovers in an airtight container for up to 2 days. Add fresh dressing when ready to eat again.