Pin it The first time I made this salad, it was supposed to be a quick Tuesday dinner after a chaotic day at work. I threw everything on the grill without much thought, chicken sizzling beside corn still in its husk, and ended up with the most vibrant, smoky-sweet combination that made my entire kitchen smell like summer.
My sister came over unexpectedly that evening and we ended up eating standing up at the counter, both of us too impatient to set the table. She kept asking what I put in the dressing, convinced there was some secret ingredient, when really it was just the way the charred corn sweetness played against that tangy lime kick.
Ingredients
- Boneless chicken breasts: Grilling these adds that essential smoky flavor that ties the whole salad together
- Fresh corn: Getting those char spots on the grill makes all the difference in flavor
- Ripe avocado: Adds creaminess that balances the crisp vegetables
- Fresh radishes: These bring a peppery crunch that cuts through rich ingredients
- Romaine lettuce: Sturdy enough to hold up to the dressing without getting soggy
- Lime juice: Fresh is absolutely non-negotiable here
- Honey: Just enough to mellow the acidity and bring everything together
Instructions
- Grill the chicken:
- Season those breasts generously and let them sizzle until they have beautiful grill marks and juices run clear
- Char the corn:
- Put the ears right on the grates, turning until you get those gorgeous blackened spots that taste like summer
- Whisk the dressing:
- Combine lime juice, olive oil, honey, garlic, cumin, salt and pepper until smooth and emulsified
- Assemble the salad:
- Toss everything together gently so the avocado stays in chunks and the dressing coats every bite
Pin it This became my go-to summer dinner after that first accidental success. Now whenever corn season peaks, I find myself firing up the grill almost weekly, knowing that in about forty minutes I will have something that feels special enough for company but easy enough for a random Tuesday.
Making It Your Own
I have started playing with this base recipe depending on what is in my garden or what looked good at the market. Sometimes thinly sliced bell peppers find their way in, other times I swap in grilled peaches when they are in season. The formula stays the same but the personality shifts.
What To Serve Alongside
Though this salad holds its own as a complete meal, I love serving it with tortilla chips for scooping up any extra dressing that settles at the bottom of the bowl. A chilled glass of crisp white wine turns dinner into something that feels almost like a restaurant meal at home.
Meal Prep Magic
This has become my Sunday meal prep secret weapon because all the components keep beautifully for days. I grill extra chicken and corn, chop the vegetables, and store everything separately so lunch comes together in minutes all week long.
- Keep the dressing in a small jar and give it a shake before using
- Wait to add avocado until right before serving
- The flavors actually get better after a day in the fridge
Pin it There is something deeply satisfying about a salad that feels substantial but still leaves you light and energized. This one hits that perfect spot every single time.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and refrigerate them for up to 2 days. However, dress the salad just before serving to keep the vegetables crisp and prevent sogginess.
- → What are good protein alternatives?
Grilled shrimp works beautifully, as does marinated tofu for a vegetarian option. Grilled turkey or salmon also pair wonderfully with the lime dressing and roasted corn.
- → How do I achieve the best charring on corn?
Place corn directly on grill grates over medium-high heat. Turn occasionally for even cooking, about 8-10 minutes total. Don't peel the husks beforehand—the kernels char beautifully and develop a smoky sweetness.
- → Can frozen corn be used instead of fresh?
Absolutely. Thaw frozen corn and pat it dry, then grill it on a grill pan or skewer to achieve charring. You'll get similar smoky flavor and texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc is ideal—its acidity complements the lime dressing and grilled elements. Alternatively, try a light Pinot Grigio or a refreshing Vermentino.