Roasted Corn Chicken Chopped Salad

The first time I made this salad was during one of those oppressively humid August afternoons when turning on the oven felt like a personal offense. My cousin had dropped by unexpectedly and we were both craving something substantial but not heavy, standing around the kitchen island in our bare feet, Fan whirring in the corner, glasses of cold sweat gathering on our water glasses.

Last summer I served this at my rooftop birthday dinner when the temperature hit ninety degrees and nobody wanted anything hot. My friend Sarah who claims to despise salad went back for thirds and finally admitted maybe greens could actually be exciting if they are dressed properly and loaded with enough good stuff.

Ingredients

• Boneless skinless chicken breasts: Let them come to room temperature before grilling so they cook evenly and stay juicy throughout
• Fresh corn on the cob: The char you get from grilling fresh corn cannot be replicated with frozen kernels though frozen works in a pinch
• Ripe avocado: Choose one that yields slightly to gentle pressure but still feels firm to hold its shape when diced
• Fresh radishes: These add such a lovely peppery crunch and beautiful pink color that makes the whole bowl pop
• Cherry tomatoes: Look for ones that feel heavy for their size which means they are bursting with juice inside
• Romaine lettuce: Provides that satisfying crisp backbone that holds up well under the zesty lime dressing without wilting
• Red onion: Finely diced it mellows out in the dressing adding just the right amount of sharp bite
• Fresh lime juice: Absolutely essential here as bottled juice cannot match the bright fresh acidity needed to tie everything together
• Extra virgin olive oil: Use a good quality one since the flavor really shines in such a simple dressing
• Honey: Just enough to balance the acid and heat creating that perfect sweet and savory harmony
• Fresh garlic: Minced it releases its oils into the dressing permeating every vegetable with subtle depth
• Ground cumin: Adds a warm earthy note that bridges the gap between the smoky corn and bright lime
• Fresh cilantro: The finishing touch that brings that herbal freshness making everything taste vibrant and alive

Instructions

Grill the chicken to perfection:

Get your grill nice and hot over medium high heat then brush the chicken with olive oil and season generously with salt and pepper. Grill for about 5 to 7 minutes per side until the juices run clear and the internal temperature reaches 165 degrees F then let it rest for at least 5 minutes so all those juices stay inside instead of running onto your cutting board.

Char the corn while you wait:

Place the husked corn directly on the grill turning it every few minutes until you see those gorgeous charred spots developing all around. Let it cool just enough to handle then carefully slice the kernels off the cob holding the cob vertically in your bowl so you do not lose a single sweet kernel.

Whisk together the magic dressing:

In a small bowl combine the lime juice olive oil honey minced garlic cumin salt and pepper whisking vigorously until the mixture emulsifies into a silky dressing. Taste and adjust the seasoning if needed remembering you can always add more but cannot take it away.

Build your beautiful salad bowl:

Start with a bed of chopped romaine then arrange the grilled corn diced chicken avocado radishes cherry tomatoes and red onion on top like you are creating edible art. Drizzle about half the dressing over everything and toss gently until every piece is lightly coated adding more dressing as needed.

Finish and serve immediately:

Sprinkle the fresh cilantro over the top for that final pop of color and flavor. This salad tastes best right away while the chicken and corn are still slightly warm and the avocado is perfectly creamy.

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This recipe has become my go to for summer potlucks because it travels so well and always disappears first. Something about the combination of smoky sweet corn and tangy lime dressing just makes people happy.

Making It Ahead

You can grill the chicken and roast the corn up to two days in advance storing them separately in airtight containers in the refrigerator. The dressing also keeps beautifully for up to a week and actually tastes better as the flavors meld together.

Protein Swaps That Work

Grilled shrimp would be incredible here and would cook in just minutes on the same grill as your corn. For a vegetarian version try grilled halloumi cheese which gets beautifully golden and salty on the outside while staying creamy inside.

Serving Suggestions

This salad makes a complete meal on its own but is also lovely alongside grilled fish or as part of a larger summer spread. I love serving it with warm corn tortillas so people can make little taco bites if they want.

• Add crushed tortilla strips on top for extra crunch
• Offer extra lime wedges on the side for those who love extra acidity
• Keep the dressing on the side when serving a crowd so everyone can choose their own amount

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There is something deeply satisfying about a salad that feels substantial enough for dinner while still leaving you feeling light and energized. This is the kind of recipe that makes you actually excited to eat your vegetables.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the grilled chicken, roasted corn, and dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble with fresh vegetables just before serving to maintain optimal texture.

→ What can I use instead of grilling?

You can roast the corn in the oven at 425°F for 15-20 minutes, turning occasionally. For the chicken, pan-sear in a hot skillet with olive oil for 5-7 minutes per side until cooked through. The results will still be delicious.

→ How do I store leftovers?

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly and the lettuce will lose some crispness. For best results, store the dressing separately and toss only what you plan to eat.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw 1½ cups frozen corn and pat dry before roasting in the oven at 425°F for 10-15 minutes until lightly charred. The texture will be slightly softer than fresh corn but still works wonderfully.

→ Is this salad gluten-free?

Yes, this chopped salad is naturally gluten-free. All ingredients including proteins, vegetables, and the zesty lime dressing contain no gluten. Always double-check any store-bought ingredients or seasonings for potential cross-contamination if you have severe sensitivities.

→ What other proteins work well?

Grilled shrimp, steak strips, or seasoned tofu make excellent substitutions. For a vegetarian version, try black beans or quinoa. Cooking times will vary depending on your protein choice, so adjust accordingly.