Roasted Corn & Chicken Chopped Salad (Printable)

Vibrant and hearty salad combining smoky roasted corn, tender grilled chicken, creamy avocado, and crisp radishes with zesty lime dressing.

# 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)

# How To Make:

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 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 with lime dressing and toss gently to combine all ingredients.
07 - Garnish with fresh cilantro if desired and serve immediately.

# Top Suggestions:

01 -
  • The charred corn creates this incredible smoky sweetness that makes canned corn seem like a different ingredient entirely
  • You get that satisfying grilled chicken flavor without needing any complicated marinades or prep work
  • The lime dressing ties everything together so well that you might find yourself eating it straight off a spoon
02 -
  • The salad is best served right after tossing because the radishes and lettuce stay crisp and the dressing does not have time to make anything soggy
  • If you need to meal prep this, keep the dressing separate and add it right before eating for the best texture
  • The grilled elements can be made ahead and refrigerated but bring them to room temperature before assembling for the best flavor
03 -
  • Pound the chicken breasts to even thickness before grilling so they cook through without drying out the thinner parts
  • Let the corn cool completely before cutting the kernels off the cob to avoid burning your fingers
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