Pin it Summer was in full swing and my tiny apartment kitchen felt like a sauna. I had promised to bring something to a rooftop gathering, completely forgetting my oven was on the fritz again. The grill became my everything that evening, turning a potential disaster into one of my favorite flavor discoveries. Something magical happens when corn and chicken get that kissed-by-fire treatment together.
I brought this salad to that rooftop party, and within fifteen minutes, three different people had asked for the recipe. Someone actually went back for thirds before I could even get a plate myself. Now its my go-to when I want to serve something that feels fancy but comes together in under an hour.
Ingredients
- 2 boneless skinless chicken breasts: about 300 g, these become the hearty backbone of your salad so do not skimp on the seasoning
- 2 ears fresh corn: or 1½ cups frozen corn thawed, fresh corn gives you those gorgeous charred spots that make this dish sing
- 1 large avocado: diced just before serving so it stays creamy and bright green
- 1 cup radishes: thinly sliced about 8 radishes, these add this perfect peppery crunch that cuts through all the rich flavors
- 1 cup cherry tomatoes: halved, they burst in your mouth with little pops of sweetness
- 4 cups romaine lettuce: chopped, use a sturdy lettuce that will not wilt under the dressing
- 2 tablespoons red onion: finely diced, this little bit of sharpness makes everything else taste brighter
- 3 tablespoons fresh lime juice: squeezed right before you make the dressing, bottle juice just does not compare
- 3 tablespoons extra virgin olive oil: this ties everything together with a silky richness
- 1 teaspoon honey: the secret that balances all the acid and heat
- 1 clove garlic: minced fresh, do not even think about using the jarred stuff
- ½ teaspoon ground cumin: this gives the dressing its warm earthy backbone
- ½ teaspoon salt: plus more for seasoning the chicken
- ¼ teaspoon black pepper: freshly ground makes all the difference here
- 2 tablespoons fresh cilantro: chopped optional, but honestly it makes the whole dish look like it came from a restaurant
Instructions
- Fire up the grill:
- Get your grill or grill pan ripping hot over medium high heat, you want those beautiful sear marks that tell everyone you know what you are doing
- Season and grill the chicken:
- Brush those chicken breasts with a little olive oil and hit them with salt and pepper, grill for 5 to 7 minutes per side until the juices run clear, then let them rest for 5 minutes so they stay juicy when you dice them up
- Char the corn:
- Throw the corn right on the grill husks removed and turn it every couple of minutes until you get these gorgeous charred spots all over, about 8 to 10 minutes, then let it cool before cutting the kernels off the cob
- Whisk up the dressing:
- Combine lime juice, olive oil, honey, garlic, cumin, salt, and pepper in a small bowl and whisk until it comes together into this silky, zesty perfection
- Build your salad:
- Toss the romaine, grilled corn, diced chicken, avocado, radishes, cherry tomatoes, and red onion in a big bowl, then drizzle with that lime dressing and toss everything together gently so you do not mush up the avocado
- Finish and serve:
- Sprinkle fresh cilantro over the top if you are using it and get this on the table while the chicken is still slightly warm, trust me, that temperature contrast is everything
Pin it This salad has become my summer MVP, showing up at potlucks, weeknight dinners, even as a hangover cure the next morning. There is something so satisfying about food that feels substantial but still leaves you feeling light and energized.
Making It Your Own
I have discovered that grilling shrimp instead of chicken turns this into something completely different but equally amazing, especially when you are cooking for seafood lovers. Sometimes I will toss in some diced jalapeño if I am craving that extra heat that lingers at the back of your throat.
Timing Everything Right
The trick to this salad coming together perfectly is timing your grill work so the chicken and corn finish around the same time. I have learned to slice my radishes and tomatoes while the grill heats up, and the dressing comes together in literally two minutes once everything is off the heat.
Serving Suggestions
This salad holds its own beautifully as a complete meal, but sometimes I will serve it alongside grilled fish or even as a lighter option at a barbecue. The flavors somehow taste even better when eaten outside, which is not me being dramatic.
- A crisp Sauvignon Blanc or cold beer pairs perfectly with those smoky, bright flavors
- Warm tortillas on the side turn this into something closer to a deconstructed taco
- Extra lime wedges at the table let everyone adjust the brightness to their taste
Pin it Every time I make this now, I think back to that sweltering summer evening and how a broken oven led to one of my favorite recipes. Sometimes the best discoveries happen when things do not go according to plan.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in airtight containers for up to 2 days. Keep the dressing separate and combine everything just before serving to maintain crispness and prevent sogginess.
- → What's the best way to grill corn?
Remove the husks and brush lightly with oil. Place directly on a medium-high heat grill, turning occasionally. Cook for 8–10 minutes until kernels are tender and lightly charred. Let cool before slicing kernels from the cob.
- → Can I use frozen corn instead of fresh?
Absolutely. Use 1½ cups thawed frozen corn. You can grill it in a grill basket, pan-sear it in a cast-iron skillet, or simply warm it through for similar results, though fresh corn creates more depth with charring.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembling the salad. Toss it gently with a bit of lime juice, which slows oxidation. If preparing ahead, keep the pit in the avocado half and cover tightly with plastic wrap.
- → What proteins can I substitute for chicken?
Grilled shrimp, pan-seared tofu, grilled salmon, or even chickpeas work wonderfully. Adjust cooking times accordingly—shrimp cooks in 2–3 minutes per side, tofu needs careful handling but adds texture.
- → Is this salad truly gluten-free?
Yes, all main ingredients are naturally gluten-free. Always verify store-bought dressing components and check for cross-contamination in your kitchen, especially if you have celiac concerns.