Grilled Chicken and Corn Salad
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.
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