Pin it Last summer my neighbor was hosting one of those casual backyard dinners where everyone brings something, and I showed up with a bag of groceries and zero plan. I threw this salad together on her patio while she manned the grill, and somehow the smoky corn against the cool crisp lettuce made everything feel intentional. Now it is the only thing people actually request when we have people over.
I made this for my sister last week when she was having one of those exhausting days where cooking feels like climbing a mountain. She took one bite and actually stopped texting mid-message, which is basically the highest compliment she can give food these days.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays tender, just do not overcook them or they will turn rubbery
- Fresh corn: The char from grilling adds sweetness and depth that frozen corn cannot match, though thawed frozen works in winter
- Avocado: Adds creaminess that balances the crisp vegetables and tangy dressing perfectly
- Radishes: Their slight peppery bite cuts through the rich avocado and smoky chicken
- Romaine lettuce: Sturdy enough to hold up to the dressing without getting soggy immediately
- Lime juice: Fresh is nonnegotiable here, bottled juice makes the whole dressing taste flat
- Honey: Just enough to mellow the acidity and bring everything together
Instructions
- Get the chicken going:
- Heat your grill or grill pan until it is nice and hot, brush the chicken with a little oil and season it generously, then cook for about 5 to 7 minutes on each side until it is done. Let it rest for a few minutes before cutting, otherwise all those juices will end up on your cutting board instead of in the salad.
- Char the corn:
- While the chicken is working, put the corn directly on the grill and turn it now and then until you see those gorgeous dark spots appearing. Let it cool slightly, then stand the ear in your bowl and slice the kernels off so they do not end up all over your kitchen.
- Whisk the dressing:
- Combine the lime juice, olive oil, honey, garlic, cumin, salt, and pepper in a small bowl and whisk until it looks smooth and combined. Taste it and adjust if you like things more acidic or sweeter.
- Bring it together:
- Pile your lettuce into a big bowl, arrange all those beautiful vegetables and chicken on top, drizzle with the dressing, and toss gently. The key word is gently, you want everything coated but not bruised.
Pin it This salad became my go-to dinner after my daughter declared she was tired of hot food in July and wanted something that felt like a cool breeze on a plate.
Making It Ahead
You can grill the chicken and roast the corn up to two days in advance, just keep them in separate containers in the refrigerator. The dressing also keeps well for several days, but store the avocado separately and add it at the very last minute since it browns so quickly.
Protein Swaps
Grilled shrimp works beautifully here and cooks even faster than chicken, or try firm tofu that you have pressed and grilled for a plant based version. The key is getting that smoky char on whatever protein you choose.
Serving Suggestions
This salad is substantial enough to stand alone as a main course, but you could serve it alongside tortilla chips and guacamole for a full Mexican inspired meal. I also love crumbling some cotija cheese on top if I am feeling indulgent.
- Warm tortillas on the side turn it into fork tacos
- A cold beer with lime makes everything better
- Extra lime wedges on the table let people adjust to their taste
Pin it Hope this brings a little sunshine to your table, no matter the season.
Recipe FAQs
- → Can I make this salad ahead of time?
Prep your ingredients separately and store them in the refrigerator. Assemble the salad just before serving to keep the greens crisp and prevent the avocado from browning. You can prepare the dressing up to 2 days ahead.
- → What's the best way to grill corn without losing kernels?
Leave the husks on or use a grill basket for even cooking. Once charred, let the corn cool slightly for easier kernel removal. Hold the corn upright in a bowl and slice downward with a sharp knife to catch the kernels.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn completely and pat dry before grilling to achieve those nice char marks. You may need to grill it for slightly less time than fresh corn.
- → How do I prevent the avocado from browning?
Add avocado to the salad just before serving or toss it gently with a bit of lime juice from the dressing. This creates a protective barrier against oxidation.
- → What protein alternatives work well in this salad?
Grilled shrimp, seasoned tofu, turkey breast, or even grilled steak pair beautifully. Adjust cooking times based on your protein choice and season similarly to the chicken for consistent flavor.
- → Is this salad gluten-free?
Yes, all whole ingredients are naturally gluten-free. Always verify store-bought seasonings and dressings for potential cross-contamination if you have celiac disease or gluten sensitivity.