Roasted Corn Chicken Chopped Salad

The first time I made this salad was during one of those brutally hot Julys when even thinking about turning on the oven felt like a personal offense. My neighbor had dropped off some fresh corn from her father's garden, and I had chicken defrosted but absolutely zero appetite for anything heavy. I threw everything on the grill because standing over a flame somehow felt more bearable than cooking indoors, and when I brought that bowl outside to eat on the porch, something magical happened. The sweetness of the charred corn playing against that sharp lime dressing made me sit up straighter in my chair. This is the salad that changed my mind about chopped salads being just diet food.

Last summer, I brought this to a potluck and watched my friend Sarah go back for thirds despite claiming she wasn't even hungry. She kept asking what I put in the dressing, looking genuinely suspicious that something this fresh and satisfying could be so simple. Later she texted me that her teenage son who typically subsists on cereal had actually requested it for his birthday dinner. There's something about all those textures and colors that makes people instinctively trust that it's going to be good.

Ingredients

• Chicken breasts: I pound them slightly so they cook evenly and stay juicy, and resting them before dicing is nonnegotiable for keeping them tender
• Fresh corn: Grilling it right on the cob gives those gorgeous char spots that add so much flavor though frozen works in a pinch
• Avocado: Choose one that gives slightly to pressure but isn't mushy, and dice it right before serving so it doesn't brown
• Radishes: These add this peppery crunch that cuts through the creamy avocado and rich chicken beautifully
• Romaine: I use this instead of mixed greens because it holds up to the heavy ingredients and dressing without getting soggy
• Lime juice: Fresh squeezed makes a difference here, bottled juice never has that same bright punch that cuts through everything
• Honey: Just a teaspoon balances the acidity and brings out the natural sweetness of the corn and tomatoes
• Cumin: This is the secret ingredient that gives the dressing its earthy backbone and makes everything taste cohesive
• Cilantro: If you're one of those people who think it tastes like soap, basil works surprisingly well here too

Instructions

Get your grill going:

Fire it up to medium high and brush the grates with a little oil so nothing sticks, then season those chicken breasts generously with salt and pepper

Grill the chicken:

Cook for about 5 to 7 minutes per side until they're beautifully marked and reach 165°F internally, then let them rest on a cutting board for at least 5 minutes so they don't lose all their juices when you cut into them

Char the corn:

Place husked corn directly on the grates turning every few minutes until you get those gorgeous blackened spots all over, about 8 to 10 minutes total

Prep your vegetables:

While the corn cools slightly, slice those radishes thin halve the tomatoes dice the red onion fine and chop the romaine into bite sized pieces

Cut the corn:

Stand each cob upright in a bowl and run your knife down the sides to remove all those sweet charred kernels

Whisk the dressing:

Combine lime juice olive oil honey garlic cumin salt and pepper in a small bowl and whisk until it's completely emulsified and slightly thickened

Assemble the salad:

Put the romaine in a large bowl then arrange the corn diced chicken avocado radishes tomatoes and onion on top so it looks gorgeous

Toss and serve:

Drizzle about half the dressing over everything toss gently so you don't mush the avocado then add more dressing to taste and scatter that cilantro on top

Save

My daughter who normally pushes vegetables around her plate actually asked if we could have this every week after trying it. Watching her happily eat radishes and tomatoes without complaint felt like winning some kind of parenting lottery. Something about all those different textures and that tangy dressing makes vegetables feel exciting instead of obligatory.

Making It Your Own

I love how this recipe adapts to whatever looks good at the market. Sometimes I swap in peaches or strawberries when corn isn't in season, and that sweet fruit against the spicy dressing is unexpectedly perfect. Grilled shrimp works beautifully instead of chicken, and once I even used grilled halloumi for a vegetarian version that had me questioning whether I needed meat at all.

Perfect Pairings

This salad has become my go to for summer entertaining because it's substantial enough to feel like a real meal but light enough that nobody leaves the table feeling stuffed. I serve it with crusty bread for soaking up extra dressing and maybe some grilled peaches for dessert. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though honestly a cold beer works just as well on a hot afternoon.

Make Ahead Magic

The secret to stress free entertaining is doing almost everything in advance. I grill the chicken and corn the day before, chop all the vegetables and store them in separate containers, then whisk the dressing right before serving. This approach saved me when unexpected guests showed up last weekend, and I went from panic to platter in under ten minutes.

• Keep the avocado pit in the container with any leftover diced avocado to prevent browning
• Store the dressing in a small jar so you can shake it up again if it separates
• Wait to add the cilantro until serving time, it gets soggy and sad if it sits too long

Save

There's something deeply satisfying about eating a salad that feels this substantial and complete. Hope it becomes a regular in your summer rotation like it has in mine.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

You can prep components up to a day in advance. Store the grilled chicken, corn, and chopped vegetables separately in airtight containers. Keep the dressing in a small jar. Toss everything together just before serving to maintain optimal texture and freshness.

→ What's the best way to cut corn off the cob?

Stand the cooled ear upright on a cutting board. Hold firmly at the top and run a sharp knife down the sides, cutting close to the cob. Work around all sides until all kernels are removed. Doing this inside a large bowl helps contain flying kernels.

→ Can I use canned corn instead of fresh?

Fresh corn on the grill adds wonderful charred flavor, but you can substitute frozen corn that's been thawed and patted dry. Sauté it in a hot skillet with a bit of oil for 3-4 minutes to mimic the grilled taste and achieve some color.

→ How do I know when the chicken is done?

The chicken is ready when it reaches an internal temperature of 165°F (74°C) at the thickest part. Visual cues include firm texture and juices running clear when pierced. Letting it rest for 5 minutes after grilling ensures the juices redistribute throughout the meat.

→ What other proteins work well in this salad?

Grilled shrimp cook quickly and pair beautifully with lime. Steak strips add hearty richness, or try black beans for a vegetarian option. Even rotisserie chicken works in a pinch—just skip the grilling step and cube the meat directly.