Roasted Corn & Chicken Chopped Salad (Print)

Hearty salad combining smoky roasted corn, tender grilled chicken, avocado, and radishes in a bright lime vinaigrette.

# Ingredients:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 oz)

→ Vegetables

02 - 2 ears fresh corn or 1.5 cups frozen corn, thawed
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced

→ Dressing

08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped

# Instructions:

01 - Preheat grill or grill pan over medium-high heat until surface is hot.
02 - Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5 to 7 minutes per side until cooked through and juices run clear. Remove from heat and rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on grill, turning occasionally, until lightly charred in spots, approximately 8 to 10 minutes. Remove from heat, cool slightly, then slice kernels off the cob.
04 - Whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper in a small bowl until well combined.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle lime dressing over salad and toss gently until evenly coated.
07 - Garnish with fresh cilantro if desired and serve immediately.

# Pro Tips:

01 -
  • The smoky grilled corn adds a sweetness that makes store bought rotisserie chicken taste gourmet.
  • Everything comes together in one big bowl, so theres almost no cleanup and you can eat it straight from the fridge the next day.
  • The lime dressing is tangy enough to wake up your taste buds without drowning the vegetables.
  • It feels fancy enough for company but easy enough to make on a Tuesday when youre too tired to think.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Dont toss the salad until right before you serve it, or the avocado will turn brown and the lettuce will get soggy.
  • If your corn kernels are wet from thawing frozen corn, pat them dry with a towel or theyll steam instead of char.
03 -
  • Rinse the diced red onion under cold water for 30 seconds to take the sharp edge off without losing the crunch.
  • Save any leftover dressing in a jar and use it on tacos or drizzle it over roasted vegetables the next day.
  • If you want to prep ahead, grill the chicken and corn in the morning and keep them in the fridge, then assemble everything cold for a quick lunch.
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