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Grilled Chicken and Corn Salad

This Grilled Chicken and Corn Salad is a vibrant, fresh dish packed with flavor and perfect for summer!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled, Healthy, Salad, Summer
Servings: 4 servings

Ingredients

  • 1.25 to 1.50 pounds boneless skinless chicken breasts thin-sliced or pounded
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1/2 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
  • 1/4 cup olive oil divided
  • 1/4 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 for a vibrant touch)
  • 1/4 to 1/2 cup fresh lime juice (or to taste)
  • 1/4 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)

Instructions

  • In a mixing bowl, combine the lime juice, honey, 1/2 cup olive oil, kosher salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
  • While the chicken is marinating, preheat your grill to medium-high heat. Brush the corn with a little olive oil and season with salt and pepper. Set aside.
  • Once the grill is hot, place the marinated chicken on one side and the corn on the other. Grill the chicken for about 6-7 minutes per side or until cooked through, and the corn for 10-15 minutes, turning occasionally until charred and tender. Remove from the grill and let them cool slightly.
  • Once cooled, chop the grilled chicken into bite-sized pieces and slice the corn off the cob.
  • In a large bowl, combine the diced chicken, grilled corn, diced avocados, red bell pepper, grape tomatoes, and minced cilantro. Drizzle with fresh lime juice, additional olive oil if desired, and season with salt and pepper to taste. Toss gently to combine.
  • Serve the Grilled Chicken and Corn Salad immediately, or chill it in the refrigerator for an hour to let the flavors develop even more.

Equipment

  • Grill or grill pan
  • Mixing Bowl
  • Knife and cutting board
  • Tongs
  • Measuring cups and spoons

Notes

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • For freezing, keep avocados and tomatoes out until ready to serve.
  • Reheat chicken gently in a pan to maintain texture.