Roasted Corn & Chicken Chopped Salad

Last summer my sister dropped by unexpectedly with two bags of fresh corn from a roadside stand. We ended up grilling everything in sight, and this salad was born from that impromptu kitchen adventure. The combination of smoky charred corn and cool crisp vegetables felt like summer on a plate. Now it is the first thing I make when the weather turns warm and I want something substantial but not heavy.

I served this at a small dinner party last month and my friend who claims to hate salads actually went back for seconds. The lime dressing ties everything together so beautifully that even people who usually avoid salad greens find themselves scraping the bowl. Something magical happens when the warm grilled chicken hits the cool vegetables.

Ingredients

• 2 boneless skinless chicken breasts: Grilling adds the perfect smoky element that complements the sweet corn
• 2 ears fresh corn: Fresh corn on the cob gives the best charred flavor but frozen works in a pinch
• 1 large avocado diced: Adds creaminess that balances the crisp vegetables perfectly
• 1 cup radishes thinly sliced: These provide a peppery crunch that cuts through the rich dressing
• 1 cup cherry tomatoes halved: Bursting with sweetness and bright color
• 4 cups romaine lettuce chopped: A sturdy base that holds up well to the dressing without getting soggy
• 2 tablespoons red onion finely diced: Just enough sharpness to make things interesting
• 3 tablespoons fresh lime juice: The backbone of the zesty dressing
• 3 tablespoons extra virgin olive oil: Creates a silky smooth emulsion
• 1 teaspoon honey: Balances the acidity and brings all the flavors together
• 1 clove garlic minced: Fresh garlic makes such a difference here
• ½ teaspoon ground cumin: Adds a warm earthy note that pairs beautifully with grilled corn
• 2 tablespoons fresh cilantro chopped: The finishing touch that brightens everything

Instructions

Fire up the grill:

Get your grill or grill pan nice and hot over medium-high heat while you prep everything else

Season and grill the chicken:

Brush the chicken with a little oil and sprinkle with salt and pepper then grill for 5 to 7 minutes per side until the juices run clear

Char the corn:

Place the corn directly on the grill turning every few minutes until you get nice charred spots all over about 8 to 10 minutes total

Make the zesty dressing:

Whisk together the lime juice olive oil honey garlic cumin salt and pepper until emulsified

Assemble the salad:

Toss the romaine corn chicken avocado radishes tomatoes and onion in a large bowl then drizzle with dressing and toss gently

Finish with flair:

Sprinkle fresh cilantro on top and serve right away while everything is still vibrant and crisp

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This salad has become my go-to for summer potlucks because it travels so well and people always ask for the recipe. There is something about the mix of warm and cold elements that makes everyone feel taken care of. My husband who normally turns his nose up at salads now requests this weekly during grilling season.

Make It Your Way

The beauty of this salad is how flexible it is. I have swapped in grilled shrimp when I wanted something lighter and used tofu for a vegetarian friend. Even the vegetables can change with the seasons. Sometimes I add cucumber for extra crunch or bell peppers for more sweetness.

Perfecting The Grill

Getting those gorgeous char marks on the corn is easier than you might think. Just let the corn sit undisturbed for a few minutes before turning it. The natural sugars in the corn caramelize and create those delicious dark spots. Do not worry if some pieces get more charred than others that just adds character.

Meal Prep Magic

This salad actually tastes better when the dressing has a few minutes to meld with the vegetables. I often grill extra chicken and corn on Sunday to make assembly quick during busy weekdays. The key is keeping the dressed salad separate from any undressed portions if you are saving some for later.

• Store the dressing in a small jar and give it a shake before using
• Wait to add the avocado until right before serving to prevent browning
• Leftovers will keep for a day if stored properly but the texture is best fresh

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Hope this salad brings as much sunshine to your table as it has to mine. There is nothing quite like a meal that makes you feel healthy and completely satisfied at the same time.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the grilled chicken and roasted corn up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad with fresh vegetables just before serving to maintain crispness, and add the dressing right before eating.

→ What can I substitute for the romaine lettuce?

You can use mixed greens, spinach, kale, or even cabbage as a base. Each option offers a different texture and nutrient profile. For a heartier version, try combining greens with some cooked quinoa or brown rice.

→ Is this salad gluten-free?

Yes, this chopped salad is naturally gluten-free. All ingredients including the vegetables, chicken, and dressing are free from gluten-containing grains. Just double-check any store-bought condiments or seasonings if you use them.

→ How do I grill corn without a grill?

If you don't have a grill, you can roast corn in the oven at 425°F for 20 minutes, turning halfway. Alternatively, use a stovetop grill pan or even char the kernels in a hot skillet with a bit of oil. The smoky flavor will still develop nicely.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw frozen corn and pat it dry before cooking. Sauté it in a hot skillet with a little oil until it develops golden-brown spots. This mimics the charred flavor of grilled corn and works perfectly in this salad.