Grilled Chicken and Corn Salad

4.64 from 33 votes

Grilled Chicken and Corn Salad

🌽🍅🥑🍗 An EASY salad that’s ready in 15 minutes and you won’t be able to stop eating it! Tender chicken, juicy corn, crisp bell peppers and tomatoes, creamy avocado, cilantro, and fresh lime juice for the WIN! When it's too hot to fire up your oven, make this instead for a light yet satisfying meal the whole family will love and take advantage of summertime ingredients while they last!

Prep Time10

Cook Time8

Total Time18

Course: Salad

Cuisine: Mexican

Keyword: grilled chicken salad with corn

Servings:

Calories: 587cal

Author: Averie Sunshine

Ingredients

Chicken

1.25 to 1.50 pounds thin-sliced or pounded boneless skinless chicken breasts
⅓ cup lime juice
⅓ cup honey
⅓ cup olive oil
2 teaspoons kosher salt (or to taste)
1 teaspoon freshly ground black pepper (or to taste)

Corn

5 ears fresh sweet corn husks and silks removed
¼ cup olive oil divided
¼ cup unsalted butter

Salad

2 medium avocados ripe but not mushy, diced into small pieces
1 large red bell pepper seeded and diced small
1 cup grape tomatoes (I used multi-colored; other varieties of tomatoes may be substituted)
¼ to ⅓ cup fresh lime juice (or to taste)
¼ cup fresh cilantro finely minced (or to taste)
1 to 2 teaspoons kosher salt (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
2 to 3 tablespoons olive oil (optional)

Instructions

Chicken

Place all contents in a large ziptop plastic bag, seal, and smoosh around to coat evenly. Place bag in the fridge to marinate for at least 30 minutes, or overnight. When you're ready to grill, preheat to medium-high heat.

Corn

Evenly drizzle the corn with the olive oil and rub it in evenly over the corn.
Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple minutes by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Flip the chicken once midway through cooking.
After corn is cooked, cut the corn off the ears with a sharp knife, place into a large bowl, top with the butter, and stir to combine until the butter melts.
Dice the chicken into bite-sized pieces and add to the bowl with the corn.

Salad

To the bowl with the corn and chicken, add all remaining ingredients except the olive oil, stir to combine, and taste. If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.

Notes

Storage - Recipe will keep airtight in the fridge for up to 4-5 days, noting that the avocado will oxidize over time. I don't reheat this but rather set a portion of leftovers on a plate on the counter for about 30 minutes before I am going to eat it just to take the chill off it and that's fine for me.

In my opinion, the nutritional info is pulling on the high side because it's taking into account the honey in the chicken marinade, as well as the olive oil in the marinade and the excess oil that runs off the corn and onto the grill. Not every drop of marinade is consumed, therefore the stats are a bit high.

Adapted from Grilled Corn and Avocado Salad

Nutrition