Roasted Corn & Chicken Chopped Salad (Print)

Smoky roasted corn, tender grilled chicken, creamy avocado, and crisp radishes with zesty lime dressing.

# Components:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 oz)

→ Vegetables

02 - 2 ears fresh corn, or 1.5 cups frozen corn, thawed
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced

→ Dressing

08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped (optional)

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn with husks removed directly on the grill. Cook, turning occasionally, until lightly charred in spots, about 8 to 10 minutes. Remove and let cool slightly, then slice kernels off the cob.
04 - In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle with the lime dressing and toss gently to combine.
07 - Garnish with fresh cilantro if desired. Serve immediately.

# Chef Secrets:

01 -
  • It holds up beautifully for hours without getting soggy, making it ideal for meal prep or potlucks.
  • The contrast between warm grilled elements and chilled, crunchy vegetables keeps every bite interesting.
  • You can swap proteins or add beans without losing the bright, balanced flavor.
02 -
  • Don't skip resting the chicken after grilling, cutting into it too soon releases all the juices onto your cutting board instead of staying in the meat.
  • If your corn isn't charring well, your grill isn't hot enough, crank up the heat and be patient.
  • Add the avocado last to prevent it from getting mushy when you toss the salad.
03 -
  • Use a sharp knife to cut the corn kernels off the cob in long strokes, it's faster and you'll get cleaner pieces.
  • If you don't have a grill, roast the corn in a hot oven (450°F) for 15 minutes, turning halfway, until it's blistered and golden.
  • Taste the dressing before adding it to the salad, lime juice varies in acidity, so adjust the honey or salt to balance it out.
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