Roasted Corn & Chicken Chopped Salad

Last summer my sister dropped by unexpectedly with three ears of corn from her garden and a couple of chicken breasts. We ended up throwing everything on the grill while standing in the backyard, talking about everything and nothing. The corn got a little more charred than planned, but that sweetness mixed with smoky flavor made the whole salad sing. Now it is the recipe I make when I want dinner to taste like a relaxed afternoon.

I brought this to a potluck last month and watched three different people ask for the recipe. Something about the combination of cool crisp lettuce, warm grilled chicken, and that zesty lime dressing just makes people happy. My friend Sarah said it was the first time her kids actually asked for seconds on salad.

Ingredients

• 2 boneless skinless chicken breasts: Grill these until they have nice char marks and rest them before dicing so they stay juicy
• 2 ears fresh corn: Fresh corn gives the best sweetness but frozen works too if that is what you have
• 1 large avocado diced: Wait until the last minute to prep so it does not brown
• 1 cup radishes thinly sliced: These add a perfect peppery crunch that balances the sweet corn
• 1 cup cherry tomatoes halved: They pop with brightness in every bite
• 4 cups romaine lettuce chopped: Use a sturdy lettuce that holds up to the hearty toppings
• 2 tablespoons red onion finely diced: A little sharpness goes a long way here
• 3 tablespoons fresh lime juice: Fresh squeezed makes all the difference
• 3 tablespoons extra virgin olive oil: This creates the silky base for the dressing
• 1 teaspoon honey: Just enough to balance the acid and bring everything together
• 1 clove garlic minced: One clove is plenty since it is not cooked
• ½ teaspoon ground cumin: Adds a warm earthy note that hints at summer grilling
• ½ teaspoon salt: Season to taste starting with half and adding more
• ¼ teaspoon black pepper: Fresh ground gives the best punch
• 2 tablespoons fresh cilantro chopped: Optional but I think it finishes everything beautifully

Instructions

Get your grill going:

Fire up the grill or grill pan to medium high heat and let it get nice and hot

Grill the chicken:

Brush the chicken with a little olive oil and hit it with salt and pepper then grill for 5 to 7 minutes per side until cooked through

Let it rest:

Move the chicken to a cutting board and give it 5 minutes to rest before you dice it into bite sized pieces

Char the corn:

Place the corn right on the grill turning it now and then until it gets those gorgeous charred spots about 8 to 10 minutes

Cut the kernels:

Let the corn cool just enough to handle then slice the kernels off the cob into a bowl

Whisk the dressing:

In a small bowl whisk together the lime juice olive oil honey garlic cumin salt and pepper until it emulsifies

Assemble the salad:

Pile the romaine corn chicken avocado radishes tomatoes and onion into a big salad bowl

Toss it together:

Drizzle the dressing over everything and toss gently so all those beautiful ingredients get coated

Finish and serve:

Scatter the fresh cilantro on top and serve it right away while the chicken is still a little warm

Save

My neighbor smelled the grilling corn and came over to investigate. We ended up eating this on her back porch with wine while the sun went down. Sometimes the simplest meals become the best memories.

Making It Ahead

You can grill the chicken and corn up to a day in advance then store them separately in the fridge. The dressing also keeps well for a few days. Just wait to combine everything until right before serving to keep the textures fresh and vibrant.

Easy Swaps

Grilled shrimp works beautifully here if you want something lighter or try cubed firm tofu for a plant based version. No radishes on hand use thinly sliced cucumber or jicama for that same satisfying crunch.

Serving Suggestions

This salad makes a complete meal on its own but you could serve it with tortilla chips on the side. A chilled glass of crisp white wine or an iced tea pairs perfectly.

• Warm tortillas on the side make it feel extra special
• Add crushed tortilla strips on top for even more crunch
• Serve extra lime wedges for people who love it extra tangy

Save

Hope this salad brings a little sunshine to your table. It is the kind of food that makes you slow down and enjoy every bite.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare the components separately and store them in the refrigerator for up to 24 hours. Add the dressing and toss just before serving to keep the salad crisp and prevent the avocado from browning.

→ What if I don't have a grill?

You can cook the chicken in a skillet or oven at 375°F for 20-25 minutes. For the corn, roast it in a cast-iron skillet over medium-high heat or broil it in the oven until charred, about 8-10 minutes.

→ Can I substitute the chicken?

Absolutely. Grilled shrimp, grilled tofu, or even seasoned black beans work wonderfully as protein alternatives while maintaining the salad's hearty appeal.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. However, always verify store-bought components for potential cross-contamination during processing.

→ How can I add more heat to this dish?

Dice a jalapeño and add it to the salad, or stir a pinch of chili flakes into the lime dressing for a spicy kick that complements the smoky corn perfectly.