Roasted Corn & Chicken Chopped Salad (Printable)

Smoky roasted corn and grilled chicken combined with creamy avocado, crisp radishes, and zesty lime dressing in a vibrant chopped salad.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (10.5 ounces)

→ 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 It:

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 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 pepper.
05 - In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.
06 - Drizzle salad with lime dressing and toss gently to combine.
07 - Garnish with fresh cilantro if desired and serve immediately.

# Expert Suggestions:

01 -
  • The char on the corn adds this incredible smoky depth that makes every bite interesting
  • Everything gets chopped into bite-sized pieces so you get all the flavors in one forkful
  • The lime dressing cuts through the creamy avocado while tying everything together
02 -
  • Letting the chicken rest before cutting is non-negotiable unless you want dry meat and a messy cutting board
  • The salad tastes best after sitting for 5 minutes so the dressing softens the radish edges slightly
  • Leftovers will keep for one day but the avocado will brown and the lettuce loses its crispness
03 -
  • Stand the corn vertically in your bundt pan hole while cutting kernels to contain the mess
  • Massaging the romaine with a tiny bit of olive oil beforehand makes it taste restaurant-quality
  • Add the dressing gradually rather than pouring it all in at once to avoid a soggy salad
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