Pin There's something about the sound of corn kernels hitting a hot grill that always makes me smile. It was a muggy August evening when I first threw together this salad, using up leftover chicken and whatever vegetables looked good at the market. The smoky sweetness of charred corn paired with cool, crisp radishes turned a simple dinner into something I now crave year-round. My neighbor leaned over the fence, drawn by the smell, and I ended up sharing my bowl.
I've made this salad for friends who swore they didn't like salads as a main course. Watching them go back for seconds, scooping up every last kernel of corn, was deeply satisfying. One friend even texted me the next day asking for the dressing recipe. It's become my go-to when I want something that feels light but actually fills people up.
Ingredients
- Boneless, skinless chicken breasts: I season these generously and let them rest after grilling so they stay juicy, not rubbery.
- Fresh corn: Grilling the whole ears gives a smoky depth that frozen corn just can't match, though thawed frozen works in a pinch.
- Avocado: I dice this just before serving to keep it from browning and add a creamy richness that balances the acidity.
- Radishes: Slice these thin for a peppery crunch that cuts through the richness without overwhelming.
- Cherry tomatoes: Halving them releases their juice into the salad, adding moisture and sweetness.
- Romaine lettuce: Sturdy enough to hold up under the dressing and won't wilt if you need to pack this for lunch.
- Red onion: A small amount, finely diced, gives sharpness without making anyone's breath unbearable.
- Fresh lime juice: Always use fresh, the bottled stuff tastes flat and won't give you that bright zing.
- Extra virgin olive oil: A fruity, quality oil makes the dressing taste lush and ties everything together.
- Honey: Just a teaspoon rounds out the lime's tartness and helps the dressing cling to the vegetables.
- Garlic: Mince it finely so it distributes evenly and doesn't overpower any single bite.
- Ground cumin: This adds an earthy warmth that plays beautifully with the charred corn.
- Fresh cilantro: Optional, but it adds a burst of freshness that makes the whole bowl feel more vibrant.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles instantly. This ensures good char without sticking.
- Grill the chicken:
- Brush the chicken breasts lightly with olive oil, season with salt and pepper, and grill for 5 to 7 minutes per side until the juices run clear. Let them rest for 5 minutes before dicing so they stay moist.
- Char the corn:
- Place the husked ears directly on the grill, turning every few minutes until you see dark spots forming, about 8 to 10 minutes. Let them cool slightly, then stand each ear upright and slice off the kernels with a sharp knife.
- Make the dressing:
- In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper until smooth and emulsified. Taste and adjust the seasoning if needed.
- Assemble the salad:
- In a large bowl, combine chopped romaine, grilled corn, diced chicken, avocado, radishes, cherry tomatoes, and red onion. Drizzle the dressing over everything and toss gently to coat without bruising the avocado.
- Finish and serve:
- Sprinkle fresh cilantro over the top if you like, and serve immediately while the chicken is still slightly warm. Any leftovers keep well in the fridge for up to a day, though the avocado may darken a bit.
Pin The first time I packed this salad for a picnic, I was nervous it would get soggy by the time we ate. Instead, it held up perfectly, and we ended up eating it on a blanket under a tree, everyone quiet except for the crunch of radishes and the occasional hum of satisfaction. That's when I realized this wasn't just a recipe, it was a moment I could recreate whenever I needed it.
Customizing Your Salad
I've swapped grilled shrimp for chicken when I wanted something lighter, and I've added black beans when feeding vegetarian friends who needed more protein. A diced jalapeño stirred into the dressing gives it a kick that some people love, while others prefer a pinch of chili flakes sprinkled on top so they can control the heat. The base is forgiving enough that you can play around without losing the balance.
Storing and Meal Prep
If you're making this ahead, keep the dressing separate and store the avocado whole until you're ready to eat. The grilled chicken and corn actually taste great cold, and the romaine stays crisp if you dry it well after washing. I've prepped everything the night before, then tossed it together in the morning for an easy grab-and-go lunch that felt restaurant-quality.
Pairing Suggestions
This salad feels complete on its own, but I've served it alongside warm tortilla chips and salsa when I wanted to stretch it for a crowd. A crisp Sauvignon Blanc or a cold Mexican lager complements the lime and cumin beautifully. On hotter days, I've even made a double batch of the dressing and used it as a marinade for extra chicken to grill the next day.
- Add a side of cornbread or crusty bread if you want something hearty to soak up the dressing.
- For a sweeter note, toss in a handful of diced mango or grilled pineapple.
- Leftover salad makes an excellent filling for wraps or grain bowls the next day.
Pin Every time I make this salad, I'm reminded that the best meals don't need to be complicated. They just need to taste like summer, no matter what month it is.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and store them in containers. Keep the dressing separate until just before serving to prevent the greens from wilting. Assemble within a few hours for best results.
- → What's the best way to grill corn?
Remove the husks and place corn directly on a medium-high grill. Turn occasionally for 8-10 minutes until lightly charred in spots. This caramelizes the kernels and adds delicious smoky flavor.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembling the salad. Toss it gently with a squeeze of fresh lime juice, which prevents oxidation and complements the dressing perfectly.
- → Can I substitute the protein?
Absolutely. Grilled shrimp, tofu, or even grilled steak work wonderfully. Cook your chosen protein until done, then dice or slice and add to the salad.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Always verify store-bought ingredients for potential cross-contamination if you have celiac disease or gluten sensitivity.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the lime dressing and fresh vegetables beautifully. The acidity cuts through the richness of the avocado and chicken.