Save The first time I made this salad was on a scorching July afternoon when my kitchen felt like an oven and cooking anything seemed impossible. My neighbor had just dropped off fresh corn from her garden, and I had leftover grilled chicken from the night before. I threw everything together in a desperate attempt to use what I had, and somehow, the smoky sweetness of the corn with the bright lime dressing made perfect sense. Now it is the meal I make when I want something substantial but not heavy.
Last summer, I served this at a backyard dinner party and watched my friend Sarah, who claims to hate salad, go back for thirds. She told me later that she never realized salad could feel like a real meal until she tried this one. The way the charred corn kernels burst with sweetness against the tangy lime dressing changed everything she thought she knew about greens.
Ingredients
- 2 boneless skinless chicken breasts: Grilling adds essential smoky flavor that poaching or pan cooking cannot replicate, and letting the meat rest before dicing keeps it juicy
- 2 ears fresh corn: Fresh corn on the cob gives you those sweet pops of flavor, though thawed frozen corn works when corn is not in season
- 1 large avocado: Creamy avocado balances the crisp vegetables and adds richness that makes this salad feel complete
- 1 cup radishes thinly sliced: Radishes add a peppery crunch and beautiful pink color that makes every bite exciting
- 1 cup cherry tomatoes halved: Cherry tomatoes are sweeter and juicier than regular tomatoes, bursting in your mouth as you eat
- 4 cups romaine lettuce chopped: Romaine holds up better than delicate greens and provides a satisfying crunch in every forkful
- 2 tablespoons red onion finely diced: Red onion adds a sharp bite that cuts through the creamy elements of the salad
- 3 tablespoons fresh lime juice: Fresh lime juice is non negotiable here because bottled juice lacks the bright acidity needed to tie everything together
- 3 tablespoons extra virgin olive oil: A good quality olive oil helps the dressing coat all the vegetables evenly
- 1 teaspoon honey: Just enough honey to balance the acid from the lime without making the dressing taste sweet
- 1 clove garlic minced: Fresh garlic gives the dressing a kick that jarred minced garlic simply cannot achieve
- ½ teaspoon ground cumin: Cumin adds an earthy warmth that hints at Southwest flavors without being overwhelming
- ½ teaspoon salt and ¼ teaspoon black pepper: Proper seasoning makes the vegetables sing, so do not be shy with the salt
- 2 tablespoons fresh cilantro chopped: Cilantro adds a fresh herbal note, though you can leave it out if you are one of those people who think it tastes like soap
Instructions
- Fire up the grill:
- Get your grill or grill pan nice and hot over medium high heat, and if you are using outdoor grilling, make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the chicken:
- Brush the chicken breasts with a little olive oil and season generously with salt and pepper, then grill for about 5 to 7 minutes per side until cooked through and the juices run clear.
- Let chicken rest while grilling corn:
- Move the chicken to a cutting board and let it rest for at least 5 minutes so the juices redistribute, then place the corn directly on the grill husks removed.
- Char the corn:
- Cook the corn for about 8 to 10 minutes, turning occasionally until you see nice charred spots developing all around the kernels.
- Cool and slice the corn:
- Let the corn cool slightly then stand each ear on its cut end and carefully slice the kernels off the cob into a bowl.
- Whisk together the dressing:
- In a small bowl, combine the lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper, whisking until the mixture is emulsified and slightly thickened.
- Dice the rested chicken:
- Once the chicken has rested, cut it into bite sized pieces, about ½ inch cubes, so every forkful gets some protein.
- Assemble the salad:
- In a large bowl, toss together the romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion until evenly distributed.
- Dress and serve:
- Drizzle the lime dressing over the salad and toss gently to coat everything without mashing the avocado, then top with fresh cilantro and serve right away.
Save My husband originally turned his nose up at salad for dinner, calling it rabbit food, until the night I put this bowl in front of him. He took one skeptical bite, looked up at me, and said okay, I get it now. Something about the warm grilled elements mixed with cool crisp vegetables won him over completely.
Make It Your Own
This salad is incredibly forgiving and adaptable to whatever you have in your kitchen. I have made it with grilled shrimp when corn was not in season, and I have even used rotisserie chicken from the grocery store when I was too tired to grill. The combination of smoky, sweet, creamy, and tangy elements works as long as you keep the lime dressing bright and the vegetables crisp.
Grilling Tips
The char on the corn is what takes this salad from good to great, so do not rush that step. I learned the hard way that trying to grill corn with the silks still on creates a mess that takes forever to clean up. Pull back the husks completely and remove every last strand of silk before grilling, and if you are using a grill pan, a little oil on the corn helps it get those beautiful blistered spots without sticking.
Perfect Pairings
This salad stands on its own as a complete meal, but sometimes I like to serve it alongside something warm and crusty to sop up any extra dressing at the bottom of the bowl. A piece of grilled bread or some simple tortilla chips on the side can turn this into something even more substantial. The lime and cumin flavors also pair beautifully with a crisp white wine like Sauvignon Blanc or even a light beer on a hot day.
- Grill extra corn and chicken when you have the grill going for another meal
- Cut the avocado into larger chunks if you want more creamy bites in each forkful
- Add a handful of crushed tortilla strips on top for extra texture and crunch
Save This is the kind of meal that makes you feel nourished in every way, light enough for summer but satisfying enough to stick with you until the next meal. I hope it becomes a regular in your rotation like it has in mine.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store the dressing separately and add it right before eating to keep the salad crisp.
- → What can I substitute for grilled chicken?
Grilled shrimp, tofu, or grilled steak work wonderfully. You can also use leftover rotisserie chicken for quick preparation.
- → How do I remove corn kernels from the cob easily?
After grilling and cooling, hold the cob vertically in a bowl. Use a sharp knife to slice downward, rotating the cob as you go. The kernels will fall directly into the bowl.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free as written. Always verify store-bought ingredients for potential cross-contamination if you have celiac disease.
- → How can I add more heat to this dish?
Add diced jalapeño, a pinch of chili flakes, or cayenne pepper to the dressing. You can also grill the jalapeños directly on the grill for smoky heat.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the zesty lime dressing and grilled flavors beautifully. A light Pinot Grigio also works well.