Roasted Corn & Chicken Chopped Salad (Printer-friendly)

Smoky roasted corn, tender grilled chicken, avocado, and radishes in a bright lime vinaigrette. Light, hearty, and ready in 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 oz)

→ Vegetables

02 - 2 ears fresh corn or 1.5 cups frozen corn, thawed
03 - 1 large avocado, diced
04 - 1 cup radishes, thinly sliced (about 8 radishes)
05 - 1 cup cherry tomatoes, halved
06 - 4 cups romaine lettuce, chopped
07 - 2 tablespoons red onion, finely diced

→ Dressing

08 - 3 tablespoons fresh lime juice
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey
11 - 1 clove garlic, minced
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper

→ Garnish

15 - 2 tablespoons fresh cilantro, chopped (optional)

# Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5-7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
03 - Place corn directly on the grill with husks removed. Cook, turning occasionally, until lightly charred in spots, about 8-10 minutes. Remove and cool slightly, then slice kernels off the cob.
04 - In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper until well combined.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle lime dressing over the salad ingredients and toss gently to combine all components evenly.
07 - Garnish with fresh cilantro if desired and serve immediately.

# Expert Advice:

01 -
  • The contrast between warm grilled chicken and cool crisp vegetables makes every bite exciting
  • One salad somehow manages to taste like a complete meal without leaving you heavy
  • The lime dressing ties everything together with just enough brightness
02 -
  • Letting the chicken rest before cutting keeps all those juices inside where they belong
  • The salad is best assembled right before serving but the dressing can be made hours ahead
  • Room temperature ingredients blend better than cold ones straight from the fridge
03 -
  • Use a sharp knife to slice corn kernels off the cob safely and efficiently
  • Making the dressing in a jar means you can just shake it instead of whisking
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