Save Last summer my neighbor brought over an armful of fresh corn from her garden and I scrambled to figure out what to make with it all. I threw some on the grill alongside chicken I had already seasoned, chopped up whatever vegetables I could find in the crisper drawer, and whisked together a quick lime dressing. That impromptu dinner became such a hit that it is now my go-to meal when I want something that feels fresh and satisfying without much effort.
I served this salad at a casual dinner with friends last month and everyone kept asking what restaurant it came from. There is something about that combination of warm grilled chicken, cool creamy avocado, and the bright pop of cherry tomatoes that makes people feel taken care of. One friend even asked if I could teach her how to make it for her weekly meal prep rotation.
Ingredients
- 2 boneless skinless chicken breasts: Breasts stay juicy when grilled over medium high heat and rested before dicing
- 2 ears fresh corn: Fresh corn gets those beautiful charred spots that frozen corn can never quite replicate but frozen works in a pinch
- 1 large avocado: Wait until the last minute to dice so it stays creamy and does not turn brown
- 1 cup radishes thinly sliced: Radishes add a peppery crunch that cuts through the rich avocado and sweet corn
- 1 cup cherry tomatoes halved: Cherry tomatoes are sweeter and juicier than larger tomatoes especially in summer
- 4 cups romaine lettuce chopped: Romaine holds up better than delicate greens and provides a satisfying crunch
- 2 tablespoons red onion finely diced: A little red onion goes a long way and adds just enough sharpness
- 3 tablespoons fresh lime juice: Fresh lime juice makes all the difference compared to bottled stuff
- 3 tablespoons extra virgin olive oil: A good quality olive oil helps the dressing coat every bite
- 1 teaspoon honey: Honey balances the acidity of the lime and brings everything together
- 1 clove garlic minced: One clove is plenty since the garlic is raw in the dressing
- ½ teaspoon ground cumin: Cumin adds a warm earthy note that bridges the smoky corn and zesty lime
- ½ teaspoon salt: Salt enhances all the flavors especially the sweet corn
- ¼ teaspoon black pepper: Fresh cracked pepper adds a mild heat that lingers
- 2 tablespoons fresh cilantro chopped: Cilantro brightens the whole dish and makes it feel extra fresh
Instructions
- Grill the chicken:
- Preheat your grill or grill pan over medium high heat. Brush the chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5 to 7 minutes per side until the juices run clear then let it rest for 5 minutes before dicing into bite sized pieces.
- Char the corn:
- Place the husked corn directly on the grill turning it occasionally until you see nice charred spots all over about 8 to 10 minutes. Let it cool slightly then slice the kernels off the cob.
- Whisk the dressing:
- In a small bowl combine lime juice olive oil honey garlic cumin salt and pepper. Whisk until the dressing thickens slightly and everything is well combined.
- Assemble the salad:
- In a large salad bowl toss together the romaine corn chicken avocado radishes cherry tomatoes and red onion. Drizzle with the lime dressing and toss gently until everything is coated. Garnish with cilantro and serve right away.
Save This salad has become my secret weapon for potlucks because it travels well and never fails to impress. I love how the flavors get even better after sitting for a bit so it is perfect for making ahead.
Make It Your Own
Sometimes I swap in grilled shrimp or crispy tofu depending on what I have on hand. A diced jalapeño or pinch of red pepper flakes adds a nice kick if you like heat.
Serving Suggestions
This salad stands alone beautifully as a light dinner but pairs wonderfully with a chilled glass of Sauvignon Blanc or a crisp white wine. I also serve it alongside grilled vegetables or crusty bread when I need something more substantial.
Storage & Prep
You can grill the chicken and corn up to a day ahead and store them separately in the refrigerator. Wait to dress the salad until right before serving.
- Keep the dressing in a small jar and shake it just before using
- Add the avocado and tomatoes at the last minute so they do not get mushy
- This salad is best enjoyed the same day but the components stay fresh for 2 to 3 days
Save Every time I make this salad I am reminded that the simplest ingredients treated with a little care can become something truly special.
Recipe FAQs
- → Can I make this salad ahead of time?
Prepare components separately and store in the refrigerator for up to 8 hours. Combine and dress just before serving to keep greens crisp and prevent the avocado from browning.
- → What's the best way to grill corn?
Remove husks and place corn directly on a medium-high grill. Turn occasionally for 8-10 minutes until kernels are lightly charred. This caramelizes the natural sugars for deeper flavor.
- → How do I prevent the avocado from turning brown?
Add avocado to the salad just before serving. Store cut avocado with the pit in a sealed container or cover tightly with plastic wrap pressed directly onto the surface.
- → What proteins work as substitutes for chicken?
Grilled shrimp, baked tofu, grilled fish, or black beans work wonderfully. Adjust cooking times based on protein choice while maintaining the salad's fresh character.
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn works well. For extra flavor, pan-sear or grill the thawed kernels briefly to develop a slight char before adding to the salad.
- → How should I store leftovers?
Store dressed salad in an airtight container for up to 2 days, though it's best enjoyed fresh. Keep dressing separate if storing longer to prevent wilting.