This vibrant and healthy Grilled Chicken and Corn Salad combines juicy, marinated chicken breasts with sweet, grilled corn and fresh vegetables like avocado, bell pepper, and grape tomatoes. The tangy lime dressing, balanced with honey and olive oil, adds a delightful flavor. Perfect for summer barbecues or a light lunch, this recipe is easy to prepare and full of bold flavors.
There’s something about summer that brings out the best in food—fresh, simple ingredients, cooked outdoors, and shared with family and friends. The Grilled Chicken and Corn Salad is one of those dishes that embodies the spirit of the season. It’s inspired by memories of long, lazy weekends spent with loved ones around the grill, where the warm, smoky scent of charred corn and sizzling chicken filled the air.
This recipe came together on one of those sun-soaked afternoons. I wanted something light, yet filling, with bright flavors that would complement the grill’s natural smokiness. Freshly picked sweet corn, with its golden kernels popping against the flame, seemed like the perfect match for tender, marinated chicken breasts. I decided to add ripe avocados, juicy grape tomatoes, and crisp red bell peppers to the mix, giving the salad both vibrant colors and a satisfying crunch.
The essence of this dish is its simplicity. The chicken, marinated in lime juice, honey, and olive oil, absorbs the tangy sweetness and grills up juicy with just the right amount of caramelization. The corn, coated in olive oil and grilled to perfection, offers a natural sweetness that complements the creamy avocado and tangy lime dressing wonderfully.
What I value most about this salad is its adaptability. It’s light enough to serve as a side dish, but hearty enough to stand alone as a main course. Whether you’re enjoying it at a backyard barbecue, packing it for a picnic, or making it for a quick dinner, this salad brings together the best flavors of summer in every bite.
It’s a dish that reminds me of the joy of gathering around the table, sharing good food, and making memories—simple pleasures that, like this salad, never go out of style.
Ingredients for Grilled Chicken and Corn Salad
- Chicken: 1.25 to 1.50 pounds of thin-sliced or pounded boneless, skinless chicken breasts, marinated in a mixture of lime juice, honey, olive oil, salt, and pepper.
- Corn: 5 ears of fresh sweet corn, husked and silk removed, grilled to perfection with olive oil and butter.
- Avocado: 2 ripe but firm avocados, diced, adding creaminess to the salad.
- Red Bell Pepper: 1 large red bell pepper, diced small, for a crisp and sweet crunch.
- Grape Tomatoes: 1 cup of multi-colored grape tomatoes for bursts of juiciness and vibrant color.
- Cilantro: Freshly chopped cilantro for added flavor and brightness.
- Seasoning: Salt and pepper to taste, with an optional pinch of cayenne for heat.
- Dressing: Fresh lime juice and olive oil to tie all the flavors together.
How to Make Grilled Chicken Salad with Corn
- Marinate the Chicken: Combine the lime juice, honey, olive oil, salt, and pepper in a zip-top bag, add the chicken, and let it marinate in the fridge for at least 30 minutes or up to overnight.
- Grill the Corn and Chicken: Preheat your grill to medium-high heat. Drizzle the corn with olive oil and grill both the corn and chicken. Flip the chicken halfway through cooking, and turn the corn frequently for even grilling.
- Prepare the Salad: Once grilled, dice the chicken into bite-sized pieces, cut the kernels off the corn, and place both in a large bowl.
- Assemble the Salad: Add the diced avocado, bell pepper, tomatoes, cilantro, lime juice, and seasoning to the chicken and corn. Stir gently to combine, adjusting the seasoning as needed.
Recipe Variations
- Add Beans: For extra protein, add black beans or chickpeas to the salad.
- Different Proteins: Substitute grilled shrimp, steak, or even tofu for the chicken if you want to switch things up.
- Cheese: A sprinkle of crumbled feta or queso fresco can add a tangy flavor.
- Leafy Greens: Add spinach or arugula for a more substantial salad with leafy greens.
Recipe FAQs
How long should you grill corn on the cob?
Grill the corn on medium-high heat for about 7 to 9 minutes, turning the ears every couple of minutes to ensure they cook evenly. The kernels should be slightly charred but not burned.
Can I Make This Recipe Vegetarian?
Yes, you can make this recipe vegetarian by simply omitting the chicken and adding more vegetables like zucchini, or replacing the chicken with grilled tofu or plant-based meat alternatives.
Why should I use thinly sliced chicken breasts?
Thinly sliced chicken breasts cook more quickly and evenly on the grill, reducing the risk of dry or unevenly cooked meat. Pounding the chicken to an even thickness ensures that it grills perfectly every time.
Grilled Chicken and Corn Salad Side Dish Ideas
- Bread: Serve with a side of crusty bread or garlic bread.
- Grains: This salad pairs well with quinoa, couscous, or a simple side of rice for a more filling meal.
- Beverage: A refreshing lemonade or iced tea complements the light and fresh flavors of the salad.
Storage Instructions
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 4-5 days. Note that the avocado may brown slightly over time, though this won’t affect the flavor.
- Reheating: This salad is best served cold or at room temperature. If you prefer, you can leave it on the counter for about 30 minutes before serving to take off the chill. Avoid reheating the salad, as it may affect the texture of the avocado and tomatoes.
Grilled Chicken and Corn Salad
Ingredients
For the Chicken:
- 1.25 to 1.50 pounds thin-sliced or pounded boneless skinless chicken breasts
- ⅓ cup lime juice
- ⅓ cup honey
- ⅓ cup olive oil
- 2 teaspoons kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper adjust to taste
For the Corn:
- 5 ears of fresh sweet corn with the husks and silks removed.
- ¼ cup olive oil divided
- ¼ cup unsalted butter
For the Salad:
- 2 medium avocados ripe but firm, diced into small pieces
- 1 large red bell pepper seeded and diced
- 1 cup grape tomatoes multi-colored or other varieties
- ¼ to ⅓ cup fresh lime juice adjust to taste
- ¼ cup fresh cilantro finely chopped (adjust to taste)
- 1 to 2 teaspoons of kosher salt modify according to your preference.
- 1 teaspoon freshly ground black pepper adjust to taste
- 2 to 3 tablespoons olive oil optional
Instructions
For the Chicken:
- Combine the chicken, lime juice, honey, olive oil, salt, and pepper in a large zip-top plastic bag. Seal the bag, ensuring everything is well coated, and place it in the fridge to marinate for at least 30 minutes or up to overnight.
- Preheat your grill to medium-high heat when you’re ready to cook.
For the Corn:
- Drizzle the corn with 2 tablespoons of olive oil, rubbing it evenly over the ears.
- Place the chicken and corn on the grill. Grill for about 7 to 9 minutes, turning the corn every couple of minutes to ensure even cooking. Flip the chicken halfway through grilling to cook it evenly.
- Once the corn is cooked, remove it from the grill, cut the kernels off the cob, and place them into a large bowl. Mix in the butter until it melts and coats the corn evenly.
Assemble the Salad:
- Dice the grilled chicken into bite-sized pieces and add it to the bowl with the corn.
- Add the avocado, red bell pepper, grape tomatoes, lime juice, cilantro, salt, and pepper to the bowl. Mix gently to combine.
- Sample the mixture and modify the seasoning by adding additional salt, pepper, or lime juice as necessary. Optionally, add a drizzle of olive oil for extra richness.
- Serve the salad immediately.
Notes
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 4-5 days. Be aware that the avocado may turn brown as time passes. I prefer not to reheat the salad but let it sit at room temperature for about 30 minutes before eating.
- Nutrition Information: The nutritional values may be slightly overstated due to the marinade ingredients that aren’t fully consumed (like excess honey and olive oil). Adjust according to your personal consumption.
Nutrition (per serving):
- Calories: 587 kcal
- Carbohydrates: 27g
- Protein: 22g
- Fat: 46g
- Saturated Fat: 10g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 28g
- Trans Fat: 0.3g
- Cholesterol: 81mg
- Sodium: 1,282mg
- Potassium: 840mg
- Fiber: 6g
- Sugar: 18g
- Vitamin A: 1,257 IU
- Vitamin C: 44mg
- Calcium: 31mg
- Iron: 1mg
This Grilled Chicken and Corn Salad is a vibrant and versatile dish, perfect for a light yet satisfying meal. Combining the smoky sweetness of grilled corn with tender, marinated chicken and fresh vegetables, it’s a refreshing and flavorful option for any occasion. Whether served as a side dish at a summer barbecue or as a stand-alone meal, this salad is sure to impress with its bright flavors and easy preparation. Plus, with simple variations and options to make it vegetarian, it’s a flexible recipe that can fit a variety of preferences and dietary needs. Enjoy the fresh taste of summer with every bite!
