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This grilled chicken and corn salad is packed full of bold flavor and whole ingredients! Make it any time of the year for a show-stopping main course.
Grilled Chicken & Corn Salad
This grilled chicken and corn salad is a delicious meal any time of the year! Packed with protein and veggies, this salad is a guilt-free main dish that fills you up without sacrificing any flavor.
We love the kick of the fresh, grilled corn and chicken mixed with a tangy homemade dressing. Your family is going to love this one!
🍴 Menu Planning Note: This recipe can also be found in our Whole Foods Menu Plan – Week 2!
Ingredients for Grilled Chicken Salad
- Chicken breasts
- Fresh corn on the cob
- Olive oil
- Salt & pepper
- Avocados
- Red onion
- Fresh cilantro
- Romaine lettuce
For the dressing:
- Olive oil
- White wine vinegar
- Dijon mustard
- Honey
- Garlic
- Salt & pepper
How to make this salad
Begin by drizzling chicken and shucked corn with olive oil, and season with salt & pepper to taste. Grill over medium-high heat. Depending on the size of your chicken breasts, grill for about five minutes per side or until done. The corn can be placed directly on the grill and grilled for about seven minutes or until tender.
Let the chicken and corn cool a bit before cutting chicken into bite-size pieces. Remove the corn from the cob (p.s. I love this handy tool for doing this quickly!) into a large bowl. Add sliced avocado, sliced red onion, fresh cilantro, and chopped lettuce.
Make your dressing by whisking together all the ingredients or adding to a mason jar with a lid and shaking vigorously to combine. (Note: you can double this dressing recipe and store in the mason jar in the fridge for later!)
Pour dressing over salad and toss to coat. Top with grilled chicken and serve immediately.
Grilled Chicken & Corn Salad
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or chicken tenderloins
- 3 ears corn, shucked
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 avocados, sliced
- ½ cup sliced red onion
- 3 tbsp chopped fresh cilantro
- 2 large heads Romaine lettuce, chopped (need about 15 cups)
dressing
- ½ cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- ¼ tsp salt
- fresh ground pepper
Instructions
- Preheat grill to medium-high heat. Drizzle chicken and corn with 1 tablespoon olive oil, and sprinkle with salt and pepper.
- Place chicken onto hot grill. Cover with grill lid, and grill 5 minutes per side until done.
- Place corn onto grill. Cover with grill lid, and grill 7 minutes or until tender, turning occasionally.
- Let chicken and corn cool a bit. Cut chicken into bite-size pieces, and set aside. Cut corn off the cob into a large bowl. Add avocados, red onion, cilantro, and lettuce.
- Whisk together all the dressing ingredients. Pour dressing over salad, and toss to coat. Top with grilled chicken.
- Note: Serve dressing immediately, or cover and refrigerate for later.
Looking for more yummy meals? This grilled chicken & corn salad is from week two of our brand new Whole Foods menu planning series, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
Print your Free Monthly Meal Plan Calendar and join us in making yummy food for your family each night.
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