Roasted Corn & Chicken Chopped Salad

This Roasted Corn & Chicken Chopped Salad is a vibrant, hearty dish that brings together the smoky essence of charred corn and perfectly grilled chicken. Tossed with creamy avocado, crisp radishes, and a zesty lime dressing, it offers a refreshing crunch in every bite. Whether you are looking for a light lunch or a satisfying American-style dinner, this gluten-free salad is as colorful as it is delicious.

Save

Preparing this salad is straightforward and efficient, taking just 40 minutes from start to finish. It is a fantastic way to utilize fresh seasonal produce like corn on the cob and radishes, creating a protein-packed meal that feels both light and filling.

Ingredients

• Proteins: 2 boneless, skinless chicken breasts (about 300 g)
• Vegetables: 2 ears fresh corn (or 1½ cups frozen corn, thawed)
• 1 large avocado, diced
• 1 cup radishes, thinly sliced (about 8 radishes)
• 1 cup cherry tomatoes, halved
• 4 cups romaine lettuce, chopped
• 2 tablespoons red onion, finely diced
• Dressing: 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Garnish: 2 tablespoons fresh cilantro, chopped (optional)

Instructions

Step 1

Preheat a grill or grill pan over medium-high heat.

Step 2

Brush the chicken breasts lightly with olive oil and season with salt and pepper. Grill for 5–7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.

Step 3

While the chicken cooks, place the corn (husks removed) directly on the grill. Cook, turning occasionally, until lightly charred in spots, about 8–10 minutes. Remove and let cool slightly, then slice kernels off the cob.

Step 4

In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper to make the dressing.

Step 5

In a large salad bowl, combine chopped romaine, grilled corn kernels, diced chicken, avocado, radishes, cherry tomatoes, and red onion.

Step 6

Drizzle with the lime dressing and toss gently to combine.

Step 7

Garnish with fresh cilantro if desired. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the corn chars beautifully without drying out, keep the heat at a steady medium-high and turn the ears frequently. Using a sharp knife to remove the kernels from the cob after they have cooled slightly makes the process much easier and safer.

Varianten und Anpassungen

For those who prefer a bit of heat, consider adding a diced jalapeño or a pinch of chili flakes to the dressing. If you want to change the protein, grilled shrimp or firm tofu are excellent substitutes that pair well with the lime and cumin flavors.

Serviervorschläge

This salad is best served immediately while the chicken and corn are still slightly warm or at room temperature. It pairs wonderfully with a crisp, chilled Sauvignon Blanc for a sophisticated yet easy meal.

Save

This Roasted Corn & Chicken Chopped Salad is a versatile staple for any recipe collection. Its combination of fresh vegetables and savory grilled elements makes it a go-to choice for a healthy, vibrant meal that doesn't compromise on flavor.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and corn up to 4 hours ahead. Store them separately in the refrigerator. Assemble the salad just before serving to keep the greens fresh and crisp, though you can prepare the dressing up to 24 hours in advance.

→ What's the best way to grill corn without a grill?

Use a cast-iron skillet or grill pan over medium-high heat. Place corn directly on the surface, turning occasionally for about 8-10 minutes until charred. Alternatively, roast husked corn in a 400°F oven for 12-15 minutes, turning halfway through.

→ How do I keep the avocado from browning?

Dice the avocado just before serving or toss it lightly with fresh lime juice, which prevents oxidation. If preparing ahead, store the pit with the avocado pieces in an airtight container.

→ Can I substitute the chicken with another protein?

Absolutely. Grilled shrimp, seasoned tofu, or even grilled salmon work wonderfully. Adjust cooking times based on your protein choice—shrimp typically needs 2-3 minutes per side, while tofu should be pressed first and cooked about 4 minutes per side.

→ Is this salad vegetarian-friendly?

You can easily make it vegetarian by replacing the chicken with grilled tofu or chickpeas. The rest of the ingredients remain the same. For vegan versions, ensure your dressing uses only olive oil and omit any honey-based components.

→ How should I store leftovers?

Keep components in separate airtight containers for up to 2 days. Store grilled chicken and corn in one container, fresh vegetables in another, and dressing separately. Assemble fresh when ready to eat to maintain texture and flavor.