Save The smell of corn hitting a hot grill always brings me straight back to summer, no matter what month it is. I threw this salad together one Thursday night when I had leftover chicken and a few ears of corn that were about to turn. The char on those kernels changed everything. What started as a clean-out-the-fridge moment became something I now crave constantly.
I made this for a friend who claimed she didnt like salads, and she went back for seconds. She kept saying it didnt taste like rabbit food, which I took as the highest compliment. The combination of creamy avocado and crunchy radishes gives it texture that actually feels satisfying. We sat on the porch with our bowls and talked until the sun went down.
Ingredients
- Boneless, skinless chicken breasts: I season mine generously and let them rest after grilling so they stay juicy, not rubbery.
- Fresh corn: Grilling it directly on the cob brings out natural sugars and adds that smoky char you cant get any other way.
- Avocado: Dice it right before serving so it stays bright green and doesnt turn mushy.
- Radishes: Slice them thin for a peppery crunch that cuts through the richness beautifully.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and everything tastes more cohesive.
- Romaine lettuce: Sturdy enough to hold up under the dressing without wilting into sad green mush.
- Red onion: A small amount finely diced adds sharpness without taking over the whole bowl.
- Fresh lime juice: Bottled lime juice will not give you the same brightness, trust me on this one.
- Extra virgin olive oil: Use something you would actually want to taste, not the cheap stuff hiding in the back of your pantry.
- Honey: Just a touch balances the acidity and rounds out the dressing.
- Garlic: Mince it finely so it distributes evenly and does not hit you in one aggressive bite.
- Ground cumin: This is the secret warmth that makes people ask what that flavor is.
- Fresh cilantro: Optional, but it adds a freshness that feels like the final punctuation mark.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until it is properly hot. You want to hear that sizzle when the chicken hits the grates.
- Season and grill the chicken:
- Brush the chicken breasts lightly with olive oil and season both sides with salt and pepper. Grill for 5 to 7 minutes per side until the juices run clear, then let them rest for 5 minutes before dicing into bite sized pieces.
- Char the corn:
- Place the corn directly on the grill and turn it every few minutes until you see those beautiful charred spots, about 8 to 10 minutes. Let it cool slightly, then slice the kernels off the cob with a sharp knife.
- Whisk the dressing:
- In a small bowl, combine lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper. Whisk it until everything emulsifies and looks smooth.
- Build the salad:
- In a large salad bowl, toss together the chopped romaine, grilled corn, diced chicken, avocado, radishes, cherry tomatoes, and red onion. Make sure everything is distributed evenly so each forkful has a little bit of everything.
- Dress and serve:
- Drizzle the lime dressing over the top and toss gently to coat without smashing the avocado. Garnish with fresh cilantro if you like and serve immediately while everything is still crisp.
Save This salad became my go to whenever I wanted something that felt like taking care of myself without a lot of fuss. I have packed it for lunch, served it at casual dinners, and eaten it straight from the bowl standing at the counter. It is one of those recipes that makes you feel like you have your life together, even when you really do not.
How to Get Ahead
You can grill the chicken and corn up to a day in advance and store them separately in the fridge. When you are ready to eat, just chop everything fresh and toss it together. The dressing also keeps well in a jar for about three days, so you can shake it up and pour it right over. I have found that prepping the ingredients but keeping them separate until the last minute keeps everything tasting vibrant and crisp.
Swaps That Work
If you do not eat chicken, grilled shrimp or crispy tofu work beautifully here. I have also made this with leftover steak when I had some sitting around. For a vegetarian version, just double up on the avocado and add some black beans for protein. The lime dressing is forgiving, so feel free to adjust the honey or cumin to match your mood.
Serving Suggestions
This salad is hearty enough to stand alone, but it also pairs well with warm tortillas on the side if you want to make it feel more like a meal. A cold beer or a crisp Sauvignon Blanc cuts through the richness nicely. I have also served it alongside grilled fish when I was feeding a crowd and everyone loved having options.
- Add a diced jalapeno or a pinch of chili flakes if you want a little heat.
- Top with crumbled cotija cheese for extra richness and salt.
- Serve with lime wedges on the side so everyone can adjust the brightness to their liking.
Save This is the kind of recipe that makes cooking feel easy and rewarding at the same time. I hope it becomes one of those dishes you turn to when you want something fresh, filling, and just a little bit special.
Recipe Guide
- → Can I prepare this salad ahead of time?
Prepare the components separately and store in airtight containers up to 4 hours ahead. Assemble and dress just before serving to keep the lettuce crisp and avocado from browning.
- → What's the best way to grill corn?
Place husked corn directly on a medium-high grill, turning occasionally for even charring. Cook 8-10 minutes until lightly blackened in spots. This develops a smoky sweetness that enhances the salad.
- → How do I prevent avocado from browning?
Dice the avocado just before assembly or toss it lightly in lime juice. The citric acid slows oxidation and adds extra flavor to complement the dressing.
- → What protein alternatives work well?
Grilled shrimp, seared tofu, or even rotisserie chicken work beautifully. Adjust cooking times accordingly. Shrimp takes 2-3 minutes per side, while tofu benefits from a quick sear.
- → Can I make the lime dressing in advance?
Yes, prepare the dressing up to 24 hours ahead and refrigerate in a sealed jar. Whisk or shake before using. It actually tastes better as flavors develop over time.
- → How do I add more heat to this salad?
Dice a fresh jalapeño and add to the salad, or stir chili flakes into the lime dressing. You can also grill jalapeño halves alongside the corn for a smoky kick.