Description

This Grilled Chicken and Corn Salad is the perfect light and satisfying meal, especially when the weather is warm and you’re craving something fresh. It’s a quick, flavorful dish with juicy corn, tender grilled chicken, ripe avocados, and a medley of colorful veggies. A simple yet vibrant salad that’s perfect for summer gatherings, this recipe can be prepped in just 15 minutes and is bursting with flavor from zesty lime juice, cilantro, and a touch of honey.

Ingredients

1.25 to 1.50 pounds thin-sliced or pounded boneless skinless chicken breasts

⅓ cup lime juice

⅓ cup honey

⅓ cup olive oil

2 teaspoons kosher salt (or to taste)

1 teaspoon freshly ground black pepper (or to taste)

5 ears fresh sweet corn, husks and silks removed

¼ cup olive oil, divided

¼ cup unsalted butter

2 medium avocados, ripe but not mushy, diced into small pieces

1 large red bell pepper, seeded and diced small

1 cup grape tomatoes (multi-colored or any variety)

¼ to ⅓ cup fresh lime juice (or to taste)

¼ cup fresh cilantro, finely minced (or to taste)

1 to 2 teaspoons kosher salt (or to taste)

1 teaspoon freshly ground black pepper (or to taste)

2 to 3 tablespoons olive oil (optional)

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Instructions

In a large zip-top plastic bag, combine lime juice, honey, olive oil, kosher salt, and black pepper. Add the chicken breasts, seal the bag, and smoosh around to coat evenly. Place in the fridge to marinate for at least 30 minutes, or overnight for more flavor.
Drizzle olive oil evenly over the corn and rub it in. Preheat the grill to medium-high heat. Grill the chicken and corn for about 7 to 9 minutes. Turn the corn every couple of minutes for even grilling. Flip the chicken halfway through cooking. Once the corn is done, cut the kernels off the cob and place them into a large bowl. Add butter and stir to melt.
Dice the grilled chicken into bite-sized pieces and add it to the bowl with the corn. Then, add the diced avocados, bell pepper, grape tomatoes, lime juice, cilantro, salt, and pepper. Toss everything gently to combine. If desired, drizzle with additional olive oil for extra richness.
Serve immediately, or store in an airtight container in the fridge for up to 4-5 days.

Notes

Add More Veggies: Feel free to add more veggies such as cucumber, corn, or zucchini to the salad.
Make It Spicy: Add a pinch of cayenne pepper or red chili flakes for an extra kick.
Add Cheese: For a non-vegan option, sprinkle with feta cheese or cotija cheese to add a creamy, salty bite.
Grilled Shrimp: Swap out the chicken for grilled shrimp for a seafood twist.
Storage: This salad can be stored in an airtight container in the refrigerator for up to 4-5 days. However, the avocado will oxidize over time, so it’s best enjoyed within the first couple of days.
Reheating: Since this salad is served cold, there’s no need to reheat it. If you’d like it at room temperature, let it sit on the counter for about 30 minutes before serving.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 10g
Sodium: 450mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 16g
Cholesterol: 50mg