Roasted Corn & Chicken Chopped Salad

My neighbor handed me three ears of corn over the fence one August evening, still warm from her garden. I had chicken thawing and no real plan, so I fired up the grill and let the corn char while I figured things out. The smell of roasting kernels mixed with lime from a dressing I was winging brought my kids running to the kitchen. That improvised dinner became the salad we now make every time corn is in season, and it still tastes like summer evenings with nothing but good instincts and fresh ingredients.

I made this for a backyard lunch when my sister visited with her toddler, and I remember him picking out every piece of corn like treasure. She told me later it was the first time hed eaten radishes without a fuss, probably because everything else was so colorful he didnt overthink it. We sat under the umbrella with seconds in our bowls, and she asked me to text her the recipe before she left. That day it stopped being just a salad and became something I associate with easy conversation and plates that empty themselves.

Ingredients

• Boneless, skinless chicken breasts: I use about 300 g total, and I learned to let them rest after grilling or they turn rubbery when you slice them warm.
• Fresh corn: Two ears give you the sweetness and char that frozen corn cant quite match, though thawed frozen works in a pinch during winter.
• Avocado: One large avocado, diced right before serving so it stays green and creamy instead of browning in the bowl.
• Radishes: About eight radishes, sliced thin, add a peppery crunch that balances the richness of the avocado.
• Cherry tomatoes: Halved tomatoes release just enough juice to help the dressing cling without making the lettuce soggy.
• Romaine lettuce: Four cups chopped, because it holds up to the dressing and stays crisp even if you have leftovers.
• Red onion: Just two tablespoons, finely diced, gives a sharp bite without overwhelming the other flavors.
• Fresh lime juice: Three tablespoons of lime juice bring acidity that makes every ingredient taste brighter and more alive.
• Extra virgin olive oil: I use three tablespoons to round out the dressing and carry the garlic and cumin through every bite.
• Honey: One teaspoon tempers the lime without making the dressing sweet, it just softens the edges.
• Garlic: One clove, minced, adds warmth and a little kick that lingers on your palate.
• Ground cumin: Half a teaspoon gives the dressing an earthy note that reminds me of street corn without any heaviness.
• Salt and black pepper: Half a teaspoon of salt and a quarter teaspoon of pepper season the dressing and the chicken.
• Fresh cilantro: Two tablespoons, chopped, are optional but I always add them because they smell like summer.

Instructions

Preheat the grill:

Get your grill or grill pan to medium high heat so it sears the chicken and corn without burning them. I let mine heat for a full five minutes before I put anything on it.

Grill the chicken:

Brush the chicken breasts lightly with olive oil and season both sides with salt and pepper, then grill for 5 to 7 minutes per side until the juices run clear. Let them rest for five minutes, then dice into bite sized pieces so they stay juicy.

Char the corn:

Place the husked corn directly on the grill and turn it every couple of minutes until you see golden brown spots all over, about 8 to 10 minutes. Let it cool just enough to handle, then slice the kernels off the cob with a sharp knife.

Make the dressing:

Whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper in a small bowl until it emulsifies and looks smooth. Taste it and adjust the salt if you need to.

Combine the salad:

Toss the chopped romaine, grilled corn, diced chicken, avocado, radishes, cherry tomatoes, and red onion in a large bowl. Drizzle the dressing over everything and toss gently so the avocado doesnt mash.

Garnish and serve:

Sprinkle fresh cilantro over the top if youre using it, then serve right away while the chicken is still warm and the lettuce is crisp.

Save

One night I packed this salad into mason jars for a potluck, layering the dressing on the bottom and the lettuce on top so nothing got soggy. A friend who claimed she didnt like salads for dinner went back for a second jar, and later she told me it changed her mind about what a salad could be. Watching her eat it with actual enthusiasm reminded me that food doesnt have to be complicated to feel special, it just has to be made with attention and served with generous portions.

Storing and Making Ahead

You can grill the chicken and corn up to two days ahead and keep them in separate airtight containers in the fridge. The dressing holds for about three days in a jar, just shake it before you use it because the oil and lime will separate. I dont recommend assembling the whole salad in advance because the lettuce wilts and the avocado oxidizes, but if you keep the components separate, you can throw it together in under three minutes when youre ready. Once its tossed, eat it within an hour or the romaine starts to get sad and limp.

Variations to Try

Sometimes I swap the chicken for grilled shrimp, which cooks faster and gives the salad a summery seafood vibe. My husband prefers it with cubed tofu that Ive marinated in some of the lime dressing before grilling, and honestly it soaks up the flavors better than I expected. If you want heat, dice up a jalapeño and toss it in with the red onion, or add a pinch of chili flakes to the dressing for a slower burn. During winter, Ive used thawed frozen corn and skipped the grill, roasting it in a hot skillet instead, and while it isnt quite the same, it still delivers that caramelized sweetness.

Serving Suggestions

This salad is filling enough to be dinner on its own, but Ive also served it alongside grilled fish or as part of a taco bar where people build their own bowls. It pairs beautifully with a crisp Sauvignon Blanc or a cold Mexican lager, something with enough acidity to match the lime. If youre feeding a crowd, double the recipe and set out the components in separate bowls so guests can customize their plates, some people love extra avocado, others want more radishes, and letting them choose makes everyone happy.

• Add a handful of black beans or chickpeas if you want extra protein and fiber without changing the flavor profile.
• Crumble some cotija or feta cheese over the top for a salty, creamy contrast to the lime dressing.
• Serve it with warm tortilla chips on the side so you can scoop up the salad like a dip when youre down to the last few bites.

Save

This salad has become my answer to what do I make when I want something healthy but satisfying, and it never lets me down. I hope it lands on your table with the same ease and joy it brought to mine.

Recipe FAQs

→ Can I prepare this salad in advance?

Yes, you can grill the chicken and corn up to 2 hours ahead and store them separately. Prepare the dressing and chop the vegetables just before serving. Add the dressing right before eating to keep the salad crisp and avoid soggy lettuce.

→ What's the best way to cook the corn?

Direct grilling creates the best smoky flavor and light charring. Remove the husks completely and turn the corn every 2-3 minutes for even cooking. If you don't have a grill, you can char corn in a cast-iron skillet over medium-high heat or use fresh kernels from a can.

→ How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part. You can also check by making a small cut in the thickest section—the juices should run clear with no pink visible. Let it rest for 5 minutes before dicing for the most tender results.

→ What proteins can I substitute for chicken?

Grilled shrimp, tofu, or grilled fish work beautifully. You can also use grilled steak, rotisserie chicken, or chickpeas for a vegetarian option. Adjust cooking times based on your protein choice and ensure everything is cooked through before serving.

→ Can I make this salad gluten-free?

This salad is naturally gluten-free as written. All fresh ingredients—chicken, corn, vegetables, and the lime dressing—contain no gluten. Always verify that any store-bought ingredients or seasonings don't contain hidden gluten due to cross-contamination.

→ How do I prevent the avocado from browning?

Add the avocado just before serving. If preparing ahead, keep it in the pit and dice it only when ready to eat. Toss it with a squeeze of lime juice, which helps prevent oxidation and adds flavor to your salad.