Roasted Corn & Chicken Chopped Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a personal betrayal. I ended up grilling everything on my balcony—chicken, corn, even threw some extra veggies on for good measure. Something about that smoky char against cool crisp lettuce just made sense in the humidity. Now it is my go-to whenever I want dinner that feels substantial but will not weigh me down like a stone.

Last summer my neighbor caught me grilling corn at eight in the morning for a dinner party that night. She looked at me like I had finally lost it, but I explained the secret—charred corn develops this sweetness that only gets better as it sits. When my guests took their first bites and went completely silent, then started asking for the recipe, I knew those early morning grill sessions were worth every minute.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay juicy throughout
• 2 ears fresh corn: Fresh corn gives you those beautiful charred spots and natural sweetness frozen just cannot match
• 1 large avocado: Choose one that gives slightly to gentle pressure but still feels firm for perfect creaminess that will not turn to mush
• 1 cup radishes thinly sliced: These add a peppery crunch that cuts through the rich avocado and sweet corn beautifully
• 1 cup cherry tomatoes halved: Look for tomatoes that feel heavy for their size with tight shiny skin
• 4 cups romaine lettuce chopped: Romaine holds up better than delicate greens and adds satisfying crunch in every forkful
• 2 tablespoons red onion finely diced: Soak the diced onion in cold water for ten minutes if you want to mellow its sharp bite
• 3 tablespoons fresh lime juice: Fresh squeezed makes a world of difference over bottled stuff in this dressing
• 3 tablespoons extra virgin olive oil: A good quality oil here ties all the flavors together into something cohesive
• 1 teaspoon honey: This tiny bit of sweetness balances the lime and helps the dressing cling to every ingredient
• 1 clove garlic minced: Let it sit for ten minutes after mincing to develop its full flavor potential
• ½ teaspoon ground cumin: Toast the cumin in a dry pan for thirty seconds to wake up its essential oils
• 2 tablespoons fresh cilantro chopped: Scatter this over the top right before serving so it stays bright and fresh

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Get your grill going hot:

Preheat your grill or grill pan over medium high heat until you can hold your hand above it for just three seconds

Season and grill the chicken:

Brush the chicken lightly with olive oil and season generously with salt and pepper. Grill for 5 to 7 minutes per side until the juices run clear and an instant read thermometer hits 165°F. Let it rest for five minutes so the juices redistribute then dice into bite sized pieces

Char the corn while you have the heat:

Place the husked corn directly on the grill turning it every few minutes. You want those beautiful charred spots on all sides which takes about 8 to 10 minutes total. Let it cool enough to handle then slice the kernels off the cob

Whisk up the lime dressing:

In a small bowl combine lime juice olive oil honey garlic cumin salt and pepper. Whisk until it emulsifies and thickens slightly. Taste and adjust the honey or lime until it hits that perfect sweet and tangy balance

Build your salad base:

In a large bowl toss together the chopped romaine grilled corn diced chicken avocado radishes cherry tomatoes and red onion. Make sure everything gets evenly distributed so each bowl has a bit of everything

Dress and serve immediately:

Drizzle about half the dressing over the salad and toss gently. Add more dressing if needed but remember you can always add more but you cannot take it back. Top with fresh cilantro and serve while the chicken is still slightly warm

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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My mom requested this for her birthday dinner instead of a cake which says everything about how good it is. She sat on my back porch in the July twilight eating bowl number two and declared it her new favorite thing I cook. Those moments when simple food makes someone genuinely happy are exactly why I keep grilling corn at odd hours.

Make It Yours

This salad welcomes substitutions like an old friend welcomes you home. Grilled shrimp works beautifully if you want something lighter or thinly sliced steak for more richness. I have even used roasted sweet potato cubes in place of corn when corn was not in season and ended up with something completely different but equally delicious.

Grilling Secrets

The key to great grilled corn is patience with those charred spots. You want some kernels deeply golden while others stay bright yellow—those variations in color mean variations in flavor. Same with the chicken—resist the urge to move it around too much. Let it develop a proper crust before flipping and you will be rewarded with those gorgeous grill marks everyone loves.

Serving Suggestions

This salad shines alongside anything coming off the grill but I love serving it with grilled flatbread brushed with garlic butter. The bread acts as a utensil for scooping up any dressing left at the bottom of the bowl because that liquid gold should never go to waste. A chilled glass of white wine does not hurt either.

• Extra dressing keeps in the fridge for three days and makes a great marinade for other proteins
• Halve the recipe for a solo dinner but keep the full amount of dressing because you will want it
• Add crushed tortilla chips right before eating for an unexpected crunch element

Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Hope this salad brings you as many lazy summer evenings on the porch as it has brought me.

Common Questions

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and corn up to 2 days in advance and store them separately. Chop vegetables a few hours before serving and keep in airtight containers. Assemble and dress just before eating to maintain crispness.

→ What can I use instead of fresh corn?

Frozen corn works perfectly and saves time—simply thaw and use as-is. Canned corn is also acceptable, though fresh or frozen delivers better texture and flavor. For charred flavor, toast thawed frozen corn in a dry pan before adding to the salad.

→ How do I grill chicken without a grill?

A grill pan or cast-iron skillet over medium-high heat works well indoors. Alternatively, broil the chicken in the oven for 6–8 minutes per side, or pan-sear it on the stovetop. The key is reaching an internal temperature of 165°F for food safety.

→ What dressing alternatives pair well with this?

The lime-cumin dressing complements the flavors beautifully, but cilantro-lime ranch, avocado crema, or a simple balsamic vinaigrette also work. For heat, try a lime-jalapeño dressing or drizzle with chipotle mayo.

→ Is this salad suitable for meal prep?

Components keep well separately for 3–4 days. Store grilled proteins and raw vegetables in separate containers, keeping dressing aside. Assemble individual portions as needed to prevent wilting and maintain optimal texture and flavor.

→ What proteins work as substitutes?

Grilled shrimp, flaked salmon, crumbled tofu, or grilled turkey breast all pair wonderfully. Ground beef seasoned with cumin also adds a different dimension. Adjust cooking times based on your chosen protein.