Save The first time I made this salad was during one of those sweltering July afternoons when even the thought of turning on the oven felt like a crime against humanity. I'd come home from the farmers market with an armful of fresh corn and radishes, not really knowing what I'd make, but the smell of corn grilling on my balcony pan made everything click into place.
Last summer my neighbor caught me grilling corn on my tiny apartment balcony and wound up staying for dinner. We ate this on the floor with paper plates, watching the sunset, and she made me promise to write down what I'd thrown together. That accidental dinner party turned into a weekly tradition.
Ingredients
- 2 boneless skinless chicken breasts: The protein that makes this a complete meal, and grilling them adds that same smoky depth that the corn gets
- 2 ears fresh corn: Fresh corn on the grill develops these gorgeous charred spots that add a smoky sweetness you just cant get from boiling
- 1 large avocado: Adds creaminess that balances the crisp vegetables and tangy dressing perfectly
- 1 cup radishes thinly sliced: These bring a peppery crunch that cuts through the rich elements and keeps every bite interesting
- 1 cup cherry tomatoes halved: Little bursts of acidity and sweetness that brighten the whole bowl
- 4 cups romaine lettuce chopped: The sturdy base that holds everything together without getting soggy under the dressing
- 2 tablespoons red onion finely diced: Just enough sharp bite to make the other flavors pop without overwhelming
- 3 tablespoons fresh lime juice: The backbone of the dressing, bringing bright acidity that makes all the vegetables sing
- 3 tablespoons extra virgin olive oil: Creates that silky mouthfeel that ties the dressing together
- 1 teaspoon honey: Just a touch of sweetness to balance the lime and bring out the natural sugars in the corn
- 1 clove garlic minced: One clove goes a long way here, adding depth without being overwhelming
- ½ teaspoon ground cumin: Adds an earthy warmth that hints at southwestern flavors without being a full blown spice rub
- ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets all the fresh ingredients shine
- 2 tablespoons fresh cilantro chopped: The finishing touch that adds a fresh herbal note, though basil works in a pinch
Instructions
- Fire up the grill:
- Get your grill or grill pan nice and hot over medium high heat while you prep everything else
- Season and grill the chicken:
- Brush those chicken breasts with a little olive oil and hit them with salt and pepper, then grill for 5 to 7 minutes per side until theyre cooked through
- Let it rest and dice:
- Give the chicken a 5 minute breather so the juices redistribute, then chop it into bite sized pieces that are easy to eat with a fork
- Get that corn charred:
- Strip the husks off the corn and put it directly on the grill, turning it every few minutes until youve got those gorgeous charred spots all over, about 8 to 10 minutes
- Slice off the kernels:
- Let the corn cool just enough to handle, then stand each ear on its end and run your knife down the sides to release all those sweet kernels
- Whisk up the magic dressing:
- Combine lime juice, olive oil, honey, garlic, cumin, salt, and pepper in a small bowl and whisk until it comes together into something youll want to put on everything
- Build your salad bowl:
- Pile in your chopped romaine, grilled corn, diced chicken, avocado, radishes, cherry tomatoes, and red onion
- Toss and serve:
- Drizzle that lime dressing over everything and toss gently until every bite has a little bit of everything, then finish with cilantro if you're feeling fancy
Save This salad became my go to for those nights when friends just show up, hungry and expecting to be fed. Theres something about the combination of grilled elements and fresh vegetables that makes people feel taken care of, like you put way more effort into dinner than you actually did.
Making It Your Own
Ive discovered that this formula works with whatever vegetables you have on hand. Grilled peaches have been a game changer in summer, and roasted sweet potato works beautifully when the weather turns cooler.
The Protein Swap
While grilled chicken is classic, Ive made this with everything from shrimp that cook in minutes to marinated tofu that absorbs all that lime dressing beautifully. Even leftover rotisserie chicken works in a pinch.
Make Ahead Magic
You can grill the chicken and corn up to two days ahead and keep them in separate containers. The dressing actually gets better after a day in the fridge, so make a double batch and use it throughout the week.
- Wait to add the avocado until right before serving or it will start to brown
- Store the dressing separately and toss everything just before eating to keep the textures crisp
- If taking this to a potluck, pack the ingredients in layers with the heaviest on bottom
Save Theres something deeply satisfying about a salad that feels substantial without being heavy, like it understands exactly what your body wants on a hot day. Hope this becomes one of those recipes you can make without even thinking, the one you turn to when you need dinner to just work.
Recipe Q&A
- → How do I know when the chicken is fully cooked?
Grill the chicken breasts for 5-7 minutes per side until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a knife. Let it rest for 5 minutes before dicing to retain moisture.
- → Can I prepare this salad in advance?
Yes, you can grill the chicken and corn up to 4 hours ahead and store them separately in the refrigerator. Assemble the salad with fresh ingredients and dressing just before serving to maintain crispness and prevent sogginess.
- → What's the best way to slice corn kernels off the cob?
After cooling slightly, hold the cob upright on a cutting board and use a sharp knife to slice downward, rotating as you go. Alternatively, use a corn stripper tool for easier removal while minimizing waste.
- → Can I substitute the protein?
Absolutely. Grilled shrimp, seasoned tofu, or turkey work wonderfully as alternatives. Maintain similar cooking times and temperatures to ensure even cooking and proper texture in your salad.
- → How long will the lime dressing keep?
Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or whisk well before using, as the ingredients may separate. The fresh lime juice flavor is brightest when used within 2-3 days.
- → What if I don't have fresh corn available?
Frozen corn works well as a convenient substitute. Thaw and pat dry before grilling to achieve the same charred, smoky flavor. You can also quickly pan-roast it in a skillet with a bit of oil for similar results.