Save Last summer, my sister-in-law brought this salad to a backyard barbecue and I honestly couldnt stop eating it. The smoky corn against the cool creamy avocado was something I hadnt experienced before in a salad. Now I make it at least twice a month during grilling season. It has become that dish everyone asks about when they come over.
I once made this for dinner on a Tuesday when we had nothing else in the fridge but corn and chicken breasts. My husband took one bite and said this needs to happen every week. Now its our go-to when we want something healthy but still satisfying. The leftovers pack perfectly for lunch the next day.
Ingredients
- 2 boneless skinless chicken breasts: Fresh chicken grills up beautifully but you can also use rotisserie chicken in a pinch
- 2 ears fresh corn: Nothing beats fresh sweet corn but frozen corn works if you roast it in a hot skillet instead
- 1 large avocado: Choose one that gives slightly to pressure but isnt mushy
- 1 cup radishes: These add a lovely peppery crunch that balances the sweet corn
- 1 cup cherry tomatoes: They pop with juice in every bite
- 4 cups romaine lettuce: Sturdy enough to hold all the heavy toppings
- 2 tablespoons red onion: A little sharpness goes a long way here
- 3 tablespoons fresh lime juice: Fresh is absolutely worth it
- 3 tablespoons extra virgin olive oil: Use your best quality oil since the dressing is simple
- 1 teaspoon honey: Just enough to mellow the lime acidity
- 1 clove garlic: Minced finely so no one gets a raw chunk
- ½ teaspoon ground cumin: Adds a warm earthy note that ties everything together
- ½ teaspoon salt: Adjust to taste
- ¼ teaspoon black pepper: Freshly ground makes a difference
- 2 tablespoons fresh cilantro: Optional but I think it brightens the whole bowl
Instructions
- Get your grill going:
- Fire up the grill to medium-high heat so you have time to prep everything while it warms up
- Grill the chicken:
- Brush the chicken with a little olive oil and season generously then cook for about 5 to 7 minutes per side until juices run clear and let it rest before dicing
- Char the corn:
- Place corn directly on the grill turning every few minutes until you get nice charred spots then cool and cut the kernels off the cob
- Whisk up the dressing:
- Combine lime juice olive oil honey garlic cumin salt and pepper in a small bowl and whisk until emulsified
- Assemble the salad:
- Toss the romaine corn chicken avocado radishes tomatoes and red onion in a large bowl then drizzle with dressing and toss gently
- Finish and serve:
- Sprinkle with cilantro if you like and serve right away while the chicken is still slightly warm
Save This salad has become my favorite thing to bring to potlucks because it holds up so well and people always want the recipe. Last time I made it my friend stood over the bowl picking out all the charred corn kernels because they were her favorite part.
Make It Your Own
Sometimes I add a diced jalapeño if I want extra heat or swap in grilled shrimp when corn season is at its peak. The formula works with any protein you love.
Grilling Tips
Dont overcrowd the grill or everything will steam instead of getting those gorgeous char marks we want. Pat the chicken dry before seasoning to help it develop a nice crust.
Serving Suggestions
This salad pairs beautifully with anything grilled and a cold crisp white wine. I love serving it alongside burgers or as part of a bigger summer spread.
- Grill extra corn to use in salads or salsas throughout the week
- The dressing works as a marinade for chicken or shrimp too
- Everything except the avocado can be prepped several hours ahead
Save Hope this becomes a staple in your summer rotation like it has in ours. Happy grilling.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can grill the chicken and corn up to 2 days ahead and store them separately in the refrigerator. Prepare the dressing the morning of serving. Assemble the salad just before eating to keep the greens crisp and the avocado from browning.
- → What's the best way to char corn on the grill?
Remove the husks completely and place corn directly on a medium-high heat grill. Turn occasionally for 8-10 minutes until light char marks appear on multiple sides. This creates the smoky flavor that defines this dish. If using frozen corn, thaw it first and pat dry before grilling.
- → How do I prevent the avocado from browning?
Add the avocado to the salad just before serving and immediately toss with the lime dressing. The acidity in the lime juice naturally prevents oxidation and browning while adding brightness to the overall flavor.
- → Can I substitute the chicken with another protein?
Absolutely. Grilled shrimp works beautifully and cooks in just 2-3 minutes per side. Marinated tofu, grilled fish, or even crispy chickpeas make excellent vegetarian alternatives. Adjust cooking times based on your protein choice.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the lime dressing and roasted corn perfectly. Alternatively, try a light Pinot Grigio or a refreshing Vermentino for a summer meal option.
- → How do I make the lime dressing without a whisk?
Simply combine all dressing ingredients in a mason jar with a tight-fitting lid and shake vigorously for 1-2 minutes. This also makes it easy to store any leftover dressing in the refrigerator for up to 5 days.