Roasted Corn Chicken Chopped Salad

Last summer my neighbor planted an absurd amount of corn in her backyard garden and kept dropping off grocery bags full of fresh ears on my porch. I was grilling everything imaginable to use it up and threw this salad together on a Tuesday night when it was too hot to even think about turning on the oven. The combination of charred corn cool avocado and that bright lime dressing hit different and now I make it even when corn costs full price at the store.

I made this for my sister who claims to hate salads and she went back for thirds which is basically a glowing review from her. The char on the corn adds this smoky sweetness that balances the crisp radishes perfectly and the chicken stays tender if you dont overcook it like I did the first time. My kids will actually eat this which says something considering they usually pick out anything green.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
• 2 ears fresh corn: Fresh corn is best but frozen thawed corn works in a pinch just skip the grilling step and add it raw
• 1 large avocado: Choose one that gives slightly to pressure but isnt mushy and dice it right before serving
• 1 cup radishes thinly sliced: These add the perfect peppery crunch and pretty pink color contrast
• 1 cup cherry tomatoes halved: The sweetness balances the tangy lime dressing beautifully
• 4 cups romaine lettuce chopped: Romaine holds up better than delicate greens and adds satisfying crunch
• 2 tablespoons red onion finely diced: Soak the diced onion in cold water for 10 minutes if you want it milder
• 3 tablespoons fresh lime juice: Fresh squeezed makes a huge difference here bottled lime juice tastes flat
• 3 tablespoons extra virgin olive oil: This emulsifies with the lime juice to coat every single bite
• 1 teaspoon honey: Just enough to balance the acidity and bring everything together
• 1 clove garlic minced: Use a microplane or press it for the best flavor distribution
• ½ teaspoon ground cumin: Adds that smoky earthy note that makes the dressing special
• ½ teaspoon salt and ¼ teaspoon black pepper: Season the chicken generously and save some for the dressing
• 2 tablespoons fresh cilantro chopped: Optional but I think it finishes the dish perfectly

Instructions

Get your grill nice and hot:

Preheat to medium high and brush the grates with a little oil so nothing sticks

Season and grill the chicken:

Brush chicken with olive oil and season with salt and pepper then grill 5 to 7 minutes per side until juices run clear

Let chicken rest while you grill the corn:

Move chicken to a cutting board to rest for 5 minutes then place corn directly on the grill turning occasionally until charred

Whisk together the dressing:

Combine lime juice olive oil honey garlic cumin salt and pepper in a small bowl and whisk until emulsified

Prep all your vegetables:

Dice the avocado slice the radishes halve the tomatoes chop the lettuce and dice the red onion while everything cools

Slice the corn and chicken:

Cut the kernels off the cob and dice the rested chicken into bite sized pieces

Assemble the salad:

Combine lettuce corn chicken avocado radishes tomatoes and onion in a large bowl then drizzle with dressing and toss gently

Finish with cilantro if you want:

Sprinkle fresh cilantro on top and serve immediately while everything is still crisp and bright

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This salad became my go to for summer potlucks after three different friends asked for the recipe at the same barbecue. Something about the combination of warm grilled chicken and corn with cool crisp vegetables just works and people always seem impressed even though its so simple to throw together.

Making It Your Own

Swap grilled shrimp for chicken or use chickpeas to make it vegetarian. The lime dressing works with pretty much any protein and the combination of sweet corn and creamy avocado is forgiving enough that you can experiment with whatever vegetables you have on hand.

Getting The Best Char

Dont move the corn around too much while it grills. Let each side sit for a few minutes until you see those charred spots develop then turn. Those charred bits are where all the smoky flavor lives and they make the whole salad taste like it came from a restaurant kitchen.

Meal Prep Magic

This salad actually meal preps beautifully if you keep the components separate. Grill the chicken and corn ahead of time wash and chop all the vegetables and store the dressing in a small jar. When youre ready to eat just toss it all together and it tastes freshly made.

• Keep the avocado dressed with extra lime juice to prevent browning
• Store the chicken and corn in one container vegetables in another
• Add the dressing right before serving to keep everything crisp

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Hope this becomes one of those recipes you make without even looking at the instructions because it just feels right every single time.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare the components up to a day in advance. Store the grilled chicken, roasted corn, chopped vegetables, and dressing separately in the refrigerator. Toss everything together just before serving to maintain the crisp texture and fresh flavors.

→ What can I use instead of chicken?

Grilled shrimp, steak strips, or firm tofu work wonderfully as protein alternatives. Simply adjust cooking times accordingly—shrimp needs 2-3 minutes per side, while tofu should be pressed and grilled for about 4 minutes per side until golden and crispy.

→ How do I roast corn without a grill?

You can roast corn directly on a gas stove burner over medium-high heat, turning frequently until charred. Alternatively, heat a cast-iron skillet until smoking hot, add corn kernels, and cook for 5-7 minutes until slightly charred and tender.

→ Is the dressing spicy?

The lime dressing has a mild tangy flavor without being spicy. If you enjoy heat, add diced jalapeño, red pepper flakes, or a pinch of cayenne to the dressing. You can also serve hot sauce on the side for those who want extra kick.

→ Can I use frozen corn?

Yes, thaw 1½ cups frozen corn and pat dry thoroughly before cooking. Sauté in a hot skillet with a little oil for 5-7 minutes until slightly charred. The flavor won't be quite as smoky as grilled fresh corn, but still delicious.

→ How long does this salad keep?

Best enjoyed immediately after tossing with dressing. Leftovers will keep refrigerated for 1-2 days, though the lettuce may wilt slightly. Store components separately and combine fresh portions for optimal texture and taste throughout the week.