Roasted Corn Chicken Chopped Salad

The first time I made this salad was during one of those impossibly humid July afternoons when turning on the oven felt like a personal offense. My grill was already hot from weekend burgers, and I had leftover corn staring at me from the counter. Something about the combination of smoky, charred corn with cool, crisp vegetables just clicked. Now it is the meal I make when I want dinner to feel like a celebration without actually heating up the kitchen.

Last summer my neighbor Sarah stopped by while I was grilling the corn for this salad. She stood on my porch watching the kernels turn golden brown and admitted she had never grilled corn directly on the cob. I handed her an ear fresh off the grill, still steaming and sweet, and watched her eyes light up. We ended up eating the entire salad standing up at the kitchen counter, talking about everything and nothing, while the cilantro wilted slightly in the humidity. Some meals just taste better when you abandon the table completely.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they grill evenly and stay juicy throughout
• 2 ears fresh corn: The natural sugars caramelize beautifully over direct heat creating those irresistible sweet spots
• 1 large avocado: Choose one that yields slightly to gentle pressure but still feels firm
• 1 cup radishes: Their peppery crunch cuts through the creamy avocado and rich dressing perfectly
• 1 cup cherry tomatoes: Halving them releases just enough juices to mingle with the lime dressing
• 4 cups romaine lettuce: Provides the sturdy base needed to hold up to all these hearty toppings
• 2 tablespoons red onion: Soak the diced onion in cold water for 10 minutes to mellow the sharp bite
• 3 tablespoons fresh lime juice: Fresh squeezed makes all the difference here bottled never quite captures that bright acidity
• 3 tablespoons extra virgin olive oil: Creates that silky mouthfeel that ties all the vegetables together
• 1 teaspoon honey: Just enough to balance the tart lime and bring out the corns natural sweetness
• 1 clove garlic: Mince it finely so no one gets an overwhelming raw garlic bite
• ½ teaspoon ground cumin: Adds that earthy warmth that makes the dressing taste complex and thoughtful
• ½ teaspoon salt and ¼ teaspoon black pepper: Season aggressively since this salad has lots of fresh ingredients that need proper enhancement
• 2 tablespoons fresh cilantro: Scatter over the top right before serving for that hit of herbal freshness

Instructions

Get your grill nice and hot:

Preheat over medium high heat until you can hold your hand above the grates for just 3 seconds

Season and grill the chicken:

Brush lightly with oil, sprinkle with salt and pepper, then grill 5 to 7 minutes per side until juices run clear

Let the chicken rest:

This crucial step keeps the meat juicy so wait 5 minutes before dicing into bite sized pieces

Char the corn while you wait:

Place husked ears directly on the grill turning occasionally until spotted with char about 8 to 10 minutes

Cut the kernels off the cob:

Stand the corn upright in a bowl and slice downward to catch all those sweet golden pieces

Whisk together the dressing:

Combine lime juice, olive oil, honey, garlic, cumin, salt and pepper until emulsified and slightly thickened

Assemble the salad base:

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

Dress and serve immediately:

Drizzle the lime dressing over the salad, toss gently to coat everything evenly, and scatter with cilantro

Save

My sister called me late one Tuesday night, exhausted from a brutal day at work, and I told her to come over for dinner. I had all the components prepped from meal prep earlier that week, so we stood in the kitchen building our own bowls while she decompressed. Watching her shoulders drop as she took that first bite of smoky corn and cool avocado reminded me why I bother with homemade dressing instead of grabbing a bottle from the store.

Making It Your Own

This salad accepts substitutions gracefully while maintaining its soul. I have swapped in grilled shrimp when chicken felt too heavy, and crumbled cotija cheese works beautifully if you want extra richness. The key is keeping that contrast between warm and cold, smoky and fresh.

Perfecting The Grill

Let your grill grates get properly hot before adding anything, and resist the urge to move the chicken around too much. Those gorgeous char marks need time to develop, and they are where half the flavor lives. Clean grates also mean your corn will not stick and leave those precious kernels behind.

Timing Is Everything

The secret to restaurant quality results at home lies in the sequence. Grill the chicken and corn first so they can cool slightly while you whisk the dressing and chop the vegetables. Everything should be room temperature when it hits the bowl except the avocado and radishes.

• Whisk the dressing again right before pouring as the oil tends to separate
• Save a handful of cherry tomatoes to scatter over the top for that professional look
• Extra lime wedges on the side let guests adjust the acidity to their taste

Save

This is the kind of meal that makes you feel nourished in that deep down satisfied way, where every bite brings something different but somehow completely right.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prep the ingredients 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 the crisp texture of the vegetables.

→ What can I substitute for the grilled chicken?

Grilled shrimp, sliced steak, or seasoned tofu work wonderfully as protein alternatives. For a vegetarian version, try black beans or quinoa. Each option pairs beautifully with the smoky corn and zesty lime dressing.

→ How do I roast corn without a grill?

You can achieve similar results using your oven's broiler or a cast-iron skillet on the stovetop. Cook the corn until lightly charred, about 5-7 minutes per side, turning frequently. The key is getting those delicious charred spots that add smoky depth to the salad.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw frozen corn completely and pat dry before cooking. Sauté in a dry skillet over medium-high heat until lightly browned and slightly charred. This method mimics the grilled flavor and texture of fresh corn on the cob.

→ How long will the dressing keep?

The lime dressing stays fresh in the refrigerator for up to 5 days when stored in a sealed container. The olive oil may solidify when chilled—simply let it sit at room temperature for 10 minutes and shake well before using.

→ What other vegetables work well in this salad?

Bell peppers, cucumber, jicama, or thinly sliced cabbage add great crunch. Grilled zucchini or sweet potatoes contribute wonderful flavor. Feel free to use whatever fresh produce looks best at your market while keeping the core elements of corn and chicken.