Roasted Corn & Chicken Chopped Salad (Printable)

Hearty salad with smoky roasted corn, tender grilled chicken, creamy avocado, and crisp radishes in zesty lime dressing.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (10.5 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 with husks removed directly on the grill. Cook, turning occasionally, until lightly charred in spots, about 8-10 minutes. Remove and let 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 black 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 the salad with the lime dressing and toss gently to combine all ingredients evenly.
07 - Garnish with fresh cilantro if desired. Serve immediately.

# Expert Tips:

01 -
  • The smoky char on the corn adds a depth you cant get from boiling, and it takes almost no extra effort.
  • Everything comes together in one bowl, so theres barely any cleanup even though it feels like a restaurant salad.
  • The lime dressing is bright enough to wake up your taste buds without overpowering the vegetables.
  • You can prep the chicken and corn ahead, then toss the salad together in under five minutes when youre ready to eat.
02 -
  • If you add the avocado too early, it turns brown and mushy, so dice it last and toss it in right before serving.
  • Resting the chicken after grilling is non negotiable, cutting it hot squeezes out all the moisture and leaves you with dry little cubes.
  • The corn needs real char for the smoky flavor, so dont pull it off the grill when its just warm, wait for those dark spots.
03 -
  • Use a sharp knife to cut the corn kernels off the cob in long downward strokes, standing the cob upright in a wide bowl to catch the kernels and avoid a mess.
  • If your avocado is too firm, let it sit in a paper bag with a banana overnight, and if its too ripe, mash half of it into the dressing for extra creaminess.
  • Taste the dressing before you toss the salad and adjust the honey or lime based on how sweet or tart your limes are that day, they vary more than you think.
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