There’s something truly special about bright, bold summer flavors coming together in one bowl, and this Grilled Chicken and Corn Salad makes that magic happen in under 30 minutes. Sweet bursts of corn, succulent grilled chicken, creamy avocado, juicy tomatoes, and fresh herbs—each bite pops with textures and vibrant flavors. The salad is tossed in lime, kissed with honey, and finished with a hint of butter, making it easily one of the most crave-worthy, crowd-pleasing dishes to whip up on a busy weeknight. Quick, colorful, and absolutely irresistible, this salad keeps dinner simple without sacrificing an ounce of deliciousness!
Why You’ll Love This Recipe
- Effortless Prep and Quick Cooking: Marinate the chicken ahead of time and dinner comes together in 20 minutes after work.
- Flavor Bomb: Every ingredient adds distinct character—charred, buttery corn, juicy grilled chicken, and zesty lime for a fiesta of flavors.
- Healthy but Hearty: Packed with protein, healthy fats, and plenty of vegetables.
- Perfect for Hot Days (and Busy Nights): Cool, refreshing, and doesn’t heat up the kitchen.
- Versatile and Forgiving: Mix it up with whatever veggies or protein you have on hand—impossible to mess up!
Ingredients You’ll Need
Gather these real-food ingredients and see how simple an amazing meal can be:
- Chicken Breasts
For juicy, lean protein. Pound thinly or use thin-sliced pieces so they cook fast and stay tender. - Lime Juice
For bright, fresh tang—essential in both the marinade and salad dressing. - Honey
Brings a gentle sweetness that balances the lime and ties everything together. - Olive Oil
For moist, flavorful chicken and glossy, golden corn. - Kosher Salt & Black Pepper
Season generously! Proper seasoning brings every flavor to life. - Fresh Corn on the Cob
Nothing beats sweet, juicy corn grilled until it’s caramelized and just a bit smoky. - Unsalted Butter
Stirred into hot grilled corn for richness. - Avocados
Creamy texture and subtle flavor—make sure they’re ripe but firm. - Red Bell Pepper
For crunch and a pop of color. - Grape Tomatoes (or any small variety)
Adds juiciness and a sweet-tart bite. - Fresh Cilantro
Gives the salad its signature, herby finish. - Optional Olive Oil
For drizzling, if you want a silkier dressing.
Tip: Don’t stress if you’re missing something—this salad welcomes improvisation!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Switch it up with these fun twists:
- Swap Proteins: Try shrimp or grilled salmon for a seafood version, or use rotisserie chicken if you’re short on time.
- Cheese, Please: Add a sprinkle of crumbled cotija, feta, or queso fresco for salty tang.
- Add More Veggies: Throw in black beans, diced cucumber, or thinly sliced red onion for even more color and crunch.
- Go Spicy: Mix in diced jalapeños or a dash of cayenne.
- Grains for Heft: Serve salad over quinoa or farro for a more filling meal.
How to Make Grilled Chicken and Corn Salad
Step 1: Marinate the Chicken
Combine chicken, lime juice, honey, olive oil, salt, and pepper in a zip-top bag. Seal and massage until chicken is coated. Let it marinate in the fridge for at least 30 minutes (up to overnight—totally worth it if you plan ahead).
Step 2: Prepare and Grill the Corn
Brush husked corn cobs with olive oil all over. Preheat your grill to medium-high. Place both the chicken and corn on the grill. Cook the corn, turning every couple of minutes so all sides get some char, about 7–9 minutes total.
Step 3: Grill the Chicken
Grill the marinated chicken alongside the corn. Flip once halfway through. They should be done after 7–9 minutes, depending on thickness—look for nice grill marks and juicy centers.
Step 4: Assemble the Corn
Cut the cooked corn off the cob and let the kernels fall into a large bowl. Top immediately with unsalted butter and stir so the butter melts and coats each kernel.
Step 5: Final Assembly
Dice the grilled chicken into bite-sized pieces. Add to the bowl with corn. Gently fold in diced avocado, red bell pepper, grape tomatoes, lime juice, cilantro, and extra salt and pepper as needed. Drizzle with more olive oil if you like it a bit silkier. Toss until everything is glossy and well distributed.
Step 6: Taste and Serve
Taste and adjust salt, pepper, lime, or add a pinch of cayenne if you like heat. Serve immediately.
Pro Tips for Making the Recipe
- Marinate in Advance: For major flavor, start marinating the chicken the night before—minimal morning effort makes weeknights even easier!
- Grill with the Lid Closed: This helps the chicken cook through without drying out and brings out the corn’s smoky sweetness.
- Let Rest Before Slicing: Resting helps chicken juices redistribute, keeping every bite moist.
- Use Hot Corn for Butter: Butter melts best when stirred into just-grilled, piping hot corn—maximum flavor, minimum effort.
- Dice Ingredients Evenly: Small, uniform pieces mean every forkful gets a little bit of everything.
How to Serve
- Main Course: Serve straight from the bowl or on a big platter as a fresh summer main.
- Side Salad: This salad pairs perfectly with grilled steak, burgers, or fish.
- Taco Night: Use as a filling for tacos or wrap into burritos for a fun twist.
- Picnic Hero: Pack in a chilled container for picnics or BBQs—just wait to add avocado until serving so it stays bright.
Tip: Squeeze on extra lime right before eating for next-level brightness!
Make Ahead and Storage
Storing Leftovers
Store any extra salad in an airtight container in the fridge for up to 4–5 days. The avocado might brown slightly but will still taste great. If making ahead, add avocado just before serving for maximum freshness.
Freezing
Not recommended—this salad is all about fresh, crisp textures. Avocado and tomatoes don’t freeze well.
Reheating
No need! This salad shines cold or at room temperature. Just let leftovers sit out of the fridge for about 30 minutes before serving if you want to take the chill off.
FAQs
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Can I use frozen or canned corn instead of fresh?
Absolutely! While nothing matches the sweetness of peak-season fresh corn, frozen corn works well—just thaw and pat dry, then grill briefly in a grill basket or pan. Canned corn will do in a pinch; drain and pat dry before charring in a skillet.
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Can I grill the chicken and corn ahead of time?
Definitely. Both chicken and corn can be grilled a day in advance. Store them airtight in the fridge, then assemble the salad just before serving. Add avocado right before eating to keep it bright and green.
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What can I use instead of cilantro?
Not a cilantro fan? Chopped fresh parsley, basil, or even a handful of baby arugula make excellent substitutes. The salad stays bright and herby without the cilantro.
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How can I make this salad vegetarian?
Very easily! Simply leave out the chicken, maybe double up on the corn and avocado, and consider adding cooked black beans for protein and substance.
Final Thoughts
If you love a meal that dazzles with color, texture, and bold, fresh flavor—all in less than half an hour—give this Grilled Chicken and Corn Salad a whirl. It’s proof that fast weeknight dinners can wow the taste buds and nourish the body. Grab those summer vegetables, fire up the grill, and treat yourself to a new dinnertime favorite that could not be easier or more satisfying!
Print
Grilled Chicken and Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Chicken and Corn Salad bursts with fresh summer flavors. Juicy grilled chicken, charred sweet corn, creamy avocado, vibrant red bell pepper, and sweet multi-colored grape tomatoes are tossed with lime and cilantro for a zesty and satisfying main-course salad. Perfect for outdoor meals or light dinners, this protein-packed dish is as nourishing as it is delicious.
Ingredients
Chicken
- 1.25 to 1.5 pounds thin-sliced or pounded boneless skinless chicken breasts
- 1/3 cup lime juice
- 1/3 cup honey
- 1/3 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
- 1/4 cup olive oil, divided
- 1/4 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 (multi-colored, or other varieties), halved
- 1/4 to 1/3 cup fresh lime juice (or to taste)
- 1/4 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
- Marinate Chicken: Place chicken breasts, lime juice, honey, olive oil, salt, and black pepper in a large ziptop bag. Seal and move the ingredients around until chicken is evenly coated. Refrigerate for at least 30 minutes, up to overnight, to maximize flavor and tenderness.
- Prepare Corn: Drizzle the corn ears evenly with olive oil and rub to coat all sides completely. This helps the corn char nicely on the grill.
- Grill Chicken and Corn: Preheat your grill to medium-high heat. Place the marinated chicken and prepared corn on the grill. Cook chicken for 7 to 9 minutes, flipping once halfway through, until cooked through and charred. Rotate corn every couple of minutes by a quarter turn to char all sides evenly, without burning.
- Cut Corn and Dice Chicken: Remove the cooked corn and chicken from the grill. Cut corn kernels off the cobs using a sharp knife and place in a large bowl. Top the corn with unsalted butter and mix until melted and combined. Dice the grilled chicken into bite-sized pieces and add to the corn.
- Assemble Salad: Add diced avocado, red bell pepper, grape tomatoes, fresh lime juice, minced cilantro, salt, and black pepper to the bowl with corn and chicken. Gently mix everything together. Taste and adjust seasoning, adding more salt, pepper, lime juice, or a drizzle of olive oil if desired. Add cayenne pepper for heat if you like.
- Serve: Serve the salad immediately as a main dish or side. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Note that avocado will oxidize and turn brown over time, though it remains safe to eat.
- Salad is best served cold or at room temperature; for leftovers, let the salad sit at room temperature for 30 minutes before eating to take the chill off.
- The nutritional facts may be slightly high, as calculations often include all marinade and oil, though not all is consumed. Adjust accordingly if tracking nutrition closely.
- Feel free to add a pinch of cayenne pepper for a bit of heat or substitute your favorite fresh herbs for cilantro.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 15g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
