Roasted Corn & Chicken Chopped Salad (Printer View)

Smoky roasted corn, tender grilled chicken, creamy avocado, and crisp radishes in a 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)

# Method:

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 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.
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.
07 - Garnish with fresh cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • The smoky grilled corn adds a sweetness and depth that makes every bite interesting.
  • It feels light but actually keeps you full thanks to the protein and healthy fats.
  • Everything can be prepped ahead and tossed together right before serving.
  • The lime dressing is bright enough to wake up your taste buds without overpowering anything.
02 -
  • Do not skip letting the chicken rest after grilling or all the juices will run out when you cut it.
  • If your corn is not charred enough, it will taste flat and boring, so be patient and let those kernels caramelize.
  • Add the avocado last and toss gently or it will turn into green mush all over your salad.
03 -
  • Use a sharp knife to slice the corn kernels off the cob in long strokes so you get clean pieces instead of a mangled mess.
  • If your avocado is not quite ripe, leave it on the counter in a paper bag overnight and it will be perfect by morning.
  • Taste the dressing before you pour it over the salad and adjust the lime or salt, because every lime is different.
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