Roasted Corn & Chicken Chopped Salad

Last summer my neighbor invited me over for what she called "that salad everyone keeps asking about." I took one bite of the sweet charred corn mixed with creamy avocado and understood completely. Now it is the dish I make when I want something that feels like sunshine on a plate but still leaves me satisfied.

I first made this for a backyard dinner when temperatures climbed into the 90s and nobody wanted to turn on the oven. The grill was already hot from burgers so I threw on some extra chicken and corn. My friend Sarah actually asked for the recipe before she even finished her first serving.

Ingredients

• 2 boneless skinless chicken breasts: Grill these until they have nice char marks for extra flavor
• 2 ears fresh corn: The natural sugars caramelize on the grill creating sweetness you cannot get from boiling
• 1 large avocado diced: Wait until right before serving to cut it so it stays perfectly green
• 1 cup radishes thinly sliced: These add a peppery crunch that cuts through the creamy elements
• 1 cup cherry tomatoes halved: Look for ones that feel heavy for their size they will be juiciest
• 4 cups romaine lettuce chopped: Iceberg works too but romaine holds up better to the hearty dressing
• 2 tablespoons red onion finely diced: Soak the diced onion in cold water for 10 minutes to mellow the bite
• 3 tablespoons fresh lime juice: Roll the lime on the counter before cutting to get the most juice out
• 3 tablespoons extra virgin olive oil: This emulsifies with the lime juice to create that silky restaurant style consistency
• 1 teaspoon honey: Just enough to balance the acidity without making the dressing sweet
• 1 clove garlic minced: Use a microplane if you have one so no one bites into a raw garlic chunk
• ½ teaspoon ground cumin: This bridges the smoky grilled flavors with the bright citrus
• 2 tablespoons fresh cilantro chopped: Add this at the very end so it stays fresh and vibrant

Instructions

Get your grill nice and hot:

Preheat to medium high and brush the grates clean so nothing sticks

Season and grill the chicken:

Brush lightly with oil and sprinkle with salt and pepper then grill 5 to 7 minutes per side until juices run clear

Let the chicken rest:

Set it aside for 5 minutes so the juices redistribute then cut into bite sized pieces

Char the corn:

Place husked ears directly on the grill turning every few minutes until you see golden brown spots all over

Cut the kernels off the cob:

Hold the corn vertically in a bowl and slice downward with a sharp knife to catch all the kernels

Whisk together the dressing:

Combine lime juice olive oil honey garlic cumin salt and pepper until emulsified and creamy

Assemble the salad:

Toss the romaine corn chicken avocado radishes tomatoes and onion in a large bowl

Add the finishing touches:

Drizzle with dressing toss gently and scatter cilantro on top right before serving

Save

This salad has become my go to for summer potlucks because it travels well and unlike leafy greens it does not wilt as easily. Last time I brought it to a picnic three different people asked if I would make it for their upcoming parties.

Making It Ahead

Grill the chicken and corn up to two days in advance then store them separately in the refrigerator. The dressing can be whisked together earlier too but keep it at room temperature since olive oil solidifies when chilled.

Customizing The Proteins

Leftover rotisserie chicken works beautifully here and saves you the grilling step. I have also used grilled shrimp which cook in just minutes or even crispy chickpeas for a completely vegetarian version that still feels substantial.

Perfect Pairings

This salad is substantial enough to stand alone but I love serving it alongside grilled flatbread or tortilla chips for scooping up extra dressing. A crisp white wine like Sauvignon Blanc cuts through the rich avocado beautifully.

• Warm some corn tortillas on the grill for impromptu tacos
• Add crumbled cotija cheese if you want extra salty richness
• Serve with chilled cucumber slices for extra refreshment

Save

This is the kind of salad that makes you feel nourished without weighted down exactly how summer eating should be.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately and store them in the refrigerator for up to 24 hours. Keep the dressing separate and toss everything together just before serving to maintain crisp textures.

→ What can I use instead of fresh corn?

Frozen corn works wonderfully and is already thawed in the ingredients. You can also use canned corn, drained and patted dry. For grilled corn flavor, char it briefly in a pan before adding to the salad.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced. Grilling for 5-7 minutes per side over medium-high heat typically achieves this for standard-sized breasts.

→ Can I substitute the lime dressing?

Absolutely. A cilantro-lime vinaigrette, avocado crema, or cumin-lime Greek yogurt dressing all pair beautifully. The key is maintaining bright, citrusy flavors that complement the smoky corn and grilled chicken.

→ Is this salad suitable for meal prep?

It's excellent for meal prep when stored properly. Pack the salad and dressing separately, and keep the avocado separate from other components to prevent browning. Assemble just before eating for best freshness.

→ What proteins work best as substitutes?

Grilled shrimp, diced tofu, grilled salmon, or turkey are excellent alternatives. Adjust cooking times based on your protein choice. For vegetarian options, grilled chickpeas or seasoned black beans provide good protein content.