Roasted Corn & Chicken Chopped Salad

The first time I made this salad was during one of those sweltering July evenings when turning on the oven felt like a punishment. I had grilled chicken from a weekend cookout and fresh corn from the farmers market that needed using. Something about smoky sweet corn mingling with cool crisp vegetables just clicked.

Last summer my sister visited and we ate this on the back porch while watching a thunderstorm roll in. She kept saying how restaurant quality it tasted, which was funny because I had literally thrown it together in twenty minutes flat. Sometimes the simplest combinations hit the hardest.

Ingredients

• 2 boneless skinless chicken breasts: Grill these with just salt and pepper so their natural flavor shines through
• 2 ears fresh corn: The char marks add essential smokiness that frozen corn just cannot replicate
• 1 large avocado: Get one that gives slightly when pressed but still feels firm
• 1 cup radishes: These provide a peppery crunch that cuts through the rich ingredients
• 1 cup cherry tomatoes: Look for ones that are deep red and heavy in your hand
• 4 cups romaine lettuce: Iceberg works too but romaine holds up better to the hearty toppings
• 2 tablespoons red onion: Soak these in cold water for ten minutes if raw onion is too sharp for you
• 3 tablespoons fresh lime juice: Bottled juice simply does not have the same bright punch
• 3 tablespoons extra virgin olive oil: This creates the silky base that ties everything together
• 1 teaspoon honey: Just enough to balance the acid without making it sweet
• 1 clove garlic: Use fresh garlic rather than jarred minced for better flavor
• ½ teaspoon ground cumin: This earthiness bridges the gap between the corn and lime
• ½ teaspoon salt: Adjust based on how much you used on the chicken
• ¼ teaspoon black pepper: Freshly cracked makes a noticeable difference
• 2 tablespoons fresh cilantro: Even cilantro skeptics usually enjoy it here as a garnish

Instructions

Get your grill going:

Fire it up to medium high so you get nice char marks without burning everything to a crisp

Season and grill the chicken:

Brush the breasts with a little olive oil then hit them with salt and pepper before placing on the grill

Cook until done:

Give the chicken five to seven minutes per side until juices run clear then let it rest for five minutes before dicing

Char the corn:

Strip off the husks and place ears directly on the grates turning every few minutes until spotted with black

Cut the kernels:

Let the corn cool just enough to handle then stand each ear in a bowl and slice downward to release the kernels

Whisk the dressing:

Combine lime juice olive oil honey garlic cumin salt and pepper in a small bowl until emulsified

Build the salad:

Pile romaine into a large bowl then arrange corn chicken avocado radishes tomatoes and onion on top

Finish and toss:

Drizzle dressing over everything toss gently and scatter cilantro across the top before serving

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This became my go to summer dinner after a particularly chaotic Tuesday when I needed something fast but satisfying. My husband actually asked if we could have it every week which basically never happens with salads.

Make Ahead Magic

Grill the chicken and corn the day before then store them separately in the refrigerator. The flavors actually develop overnight and the assembly takes five minutes the next day.

Protein Swaps That Work

Shrimp grill up in just three minutes per side and feel elegant. Crumbled cotija cheese adds a salty tang if you want to keep it vegetarian or just want more richness.

Serving Suggestions

Warm tortilla chips on the side turn this into more of a meal. A glass of chilled white wine cuts through the smoky elements beautifully.

• Serve within an hour of dressing for best texture
• Toast some pumpkin seeds for extra crunch
• Extra lime wedges on the table let people adjust acidity

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This salad manages to feel special enough for company but simple enough for a random Tuesday. That sweet spot is where the best recipes live.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and corn up to 1 day ahead and store them separately in the refrigerator. Chop your vegetables a few hours before serving. Toss everything together with the dressing just before serving to keep the greens crisp and prevent the avocado from browning.

→ What's the best way to grill corn without the husk burning?

Remove the husks completely and brush the corn lightly with olive oil. Place directly on medium-high heat, turning occasionally every 2-3 minutes. You'll see light charring on the kernels, which adds wonderful smoky flavor. This typically takes 8-10 minutes total.

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

Grill the chicken breasts for 5-7 minutes per side. The thickest part should reach 165°F (74°C) on a meat thermometer. You can also check by cutting into the thickest part—the juices should run clear with no pink remaining.

→ Can I substitute the protein options?

Absolutely. Grilled shrimp works beautifully and cooks faster (2-3 minutes per side). Crispy tofu is excellent for a plant-based version. Turkey or pork are also great alternatives. Adjust cooking times based on your protein choice.

→ What dressing variations work well?

The lime dressing is versatile. For a spicy kick, add minced jalapeño or chili flakes. Try cilantro-lime vinaigrette for deeper herb flavor, or swap lime for lemon and add fresh basil. The cumin complements most variations beautifully.

→ How should I store leftovers?

Store dressed salad in an airtight container for up to 1 day, though the greens may wilt slightly. Better yet, keep components separate and assemble just before eating. Store grilled proteins and vegetables for up to 3 days refrigerated.