Roasted Corn Chicken Chopped Salad

Last summer, my cousin Anna showed up at my door with a bag of fresh corn from the farmers market and insisted we make something that didn't require turning on the oven. We ended up grilling everything on her tiny apartment balcony, and this salad became the unexpected star of a humid Tuesday night. The way the smoky corn plays against the creamy avocado still makes me think of that evening, filled with laughter and the kind of easy cooking that reminds you why fresh ingredients matter so much.

I made this for my book club last month, and honestly, people kept asking when I was planning to make it again. There's something about the contrast of warm grilled chicken against cool crisp vegetables that feels special without being fussy. One friend admitted she's not usually a salad person but went back for seconds, and honestly, that's the highest compliment I can imagine.

Ingredients

• Boneless skinless chicken breasts: Grilling them whole keeps the meat juicy, then dicing creates perfect bite-sized pieces throughout the salad
• Fresh corn: Grilling whole ears develops those gorgeous charred spots that add essential smoky depth to every forkful
• Ripe avocado: Choose one that yields slightly to gentle pressure so it adds creaminess without turning mushy when tossed
• Fresh radishes: Their peppery crunch cuts through the rich elements and keeps each bite interesting
• Cherry tomatoes: Bursting with sweetness, they're the perfect pop of brightness against the smoky corn
• Romaine lettuce: Sturdy enough to hold up to the dressing without wilting, unlike more delicate greens
• Red onion: A little sharpness goes a long way, so keep the dice fine and let it mingle with the lime
• Fresh lime juice: Use a citrus reamer or press to get every drop since the acid is what makes this salad sing
• Extra virgin olive oil: Creates that silky mouthfeel that carries the cumin and garlic throughout
• Honey: Just enough to mellow the lime's acidity and help the dressing emulsify properly
• Fresh garlic: Minced finely so it distributes evenly without any overwhelming raw bites
• Ground cumin: The earthy backbone that connects the grilled elements with the fresh vegetables
• Fresh cilantro: Scatter it on last so the oils stay vibrant and the garnish stays perky

Instructions

Get your grill going:

Fire up your grill or grill pan over medium-high heat until it's nice and hot with a faint shimmer

Season the chicken:

Brush the chicken breasts with olive oil and hit them with salt and pepper on both sides

Grill the chicken:

Cook for 5 to 7 minutes per side until the juices run clear, then let it rest for 5 minutes before dicing

Char the corn:

Place husked corn directly on the grill, turning now and then for 8 to 10 minutes until you see those gorgeous charred spots

Prep the corn:

Let the corn cool just enough to handle, then carefully slice the kernels off into a bowl

Whisk the dressing:

Combine lime juice, olive oil, honey, garlic, cumin, salt, and pepper in a small bowl and whisk until it comes together

Build the salad:

Toss the romaine, corn kernels, diced chicken, avocado, radishes, tomatoes, and red onion in a large bowl

Dress and serve:

Drizzle with the lime dressing, toss gently, and top with fresh cilantro before serving immediately

Save

This has become my go-to when friends drop by unexpectedly because it looks impressive but comes together in the time it takes to grill some chicken. Something about plunking that colorful bowl on the table makes people feel taken care of, and that's really what cooking is all about.

Making It Ahead

I've learned through trial and error that some elements prep beautifully while others need to wait until the last minute. The chicken can be grilled and refrigerated up to two days ahead, and the corn kernels keep well in the fridge for the same amount of time. Even the dressing can be whisked together and stored in a jar, just give it a good shake before using. But the avocado, tomatoes, and lettuce need their moment of freshness, so chop those just before serving.

Protein Swaps

Grilled shrimp work beautifully here and cook even faster than chicken, just toss them on for 2 to 3 minutes per side. I've also used leftover rotisserie chicken in a pinch, and honestly, nobody could tell the difference. For a vegetarian version, cubes of firm tofu pressed and grilled add protein without overpowering the delicate flavors.

Serving Suggestions

This salad stands on its own as a light dinner, but sometimes I'll serve it alongside warm corn tortillas for people who want something more substantial. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, or try an iced tea with a splash of lime for something non-alcoholic. The key is keeping everything cold and refreshing so it feels like a proper summer meal.

• Use a large wide bowl for tossing so nothing gets crushed or lost
• Keep extra lime wedges on the table for people who love extra brightness
• Store any leftover components separately and assemble fresh rather than refrigerating a dressed salad

Save

Hope this salad brings some of those easy summer vibes to your table, no matter the season. There's something so satisfying about a meal that tastes like sunshine and feels like a gathering.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare the components up to a day in advance. Store the grilled chicken, corn, and vegetables separately in the refrigerator. Toss with the lime dressing just before serving to keep everything crisp and fresh.

→ What's the best way to grill corn for this salad?

Place husked corn directly on a preheated grill over medium-high heat. Turn occasionally for 8-10 minutes until lightly charred on all sides. The natural sugars caramelize beautifully, adding smoky sweetness to every bite.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw 1½ cups frozen corn and pat dry before grilling in a grill basket or skillet. The charred flavor still comes through wonderfully, making it a convenient year-round option.

→ What protein alternatives work well?

Grilled shrimp, steak strips, or cubed tofu all pair beautifully with the corn and lime flavors. Each brings its own texture while complementing the smoky, zesty profile of the dressing.

→ How long does the dressed salad stay fresh?

For best texture, enjoy the salad immediately after tossing with dressing. Leftovers can be refrigerated for up to 1 day, though the lettuce may soften slightly. Store components separately for meal prep throughout the week.