Save to Pinterest The first time I made this chopped salad, it was a total accident. I had grilled chicken and corn leftover from a weekend barbecue and didn't want them to go to waste. Five minutes of chopping later, I ended up with something that tasted like sunshine and summer in a bowl. Now it's become my go-to when I want something substantial but not heavy.
Last summer my sister came over for lunch and literally scraped her bowl clean. She's not usually a salad person but there was something about the combination of warm grilled chicken, cool creamy avocado, and that tangy lime dressing that won her over completely. We ate on the back porch and agreed that sometimes the simplest meals hit the hardest.
Ingredients
- Boneless skinless chicken breasts: These stay juicy when grilled and resting them before cutting makes all the difference in texture
- Fresh corn: Grilling fresh corn right on the cob gives you those gorgeous charred spots that add so much depth of flavor
- Ripe avocado: Adds creaminess that balances the crisp vegetables and tangy dressing perfectly
- Fresh radishes: These bring a nice peppery crunch and beautiful pop of pink color to the bowl
- Romaine lettuce: Sturdy enough to hold up to the dressing without getting soggy too quickly
- Fresh lime juice: The acid cuts through the rich ingredients and brightens everything up beautifully
Instructions
- Get your grill going hot:
- Fire up your grill or grill pan over medium high heat until it's nice and ready to go
- Grill the chicken perfectly:
- Brush the chicken with a little olive oil and season generously then cook for about 5 to 7 minutes per side until cooked through
- Char the corn beautifully:
- Place corn directly on the grill turning occasionally until you see those gorgeous charred spots all over about 8 to 10 minutes total
- Whisk up the zesty dressing:
- Combine lime juice olive oil honey minced garlic cumin salt and pepper in a small bowl until everything comes together smoothly
- Chop and prep everything:
- Slice the kernels off the cob dice the chicken and avocado halve the tomatoes chop the lettuce and thinly slice those radishes
- Assemble your masterpiece:
- Toss all the vegetables and chicken in a large bowl then drizzle with dressing and mix gently until everything is coated
Save to Pinterest This salad has become my secret weapon for potlucks because it travels so well and looks so impressive piled high in a serving bowl. People always ask for the recipe and I love telling them how easy it actually is to throw together.
Making Ahead Like A Pro
You can grill the chicken and corn up to two days in advance and keep them in the fridge. Just store the dressing separately and toss everything right before serving so nothing gets wilted or soggy.
Perfect Wine Pairings
A crisp Sauvignon Blanc cuts through the creamy avocado while complementing the grilled flavors beautifully. If you prefer red a light Pinot Noir works surprisingly well too.
Easy Customization Options
Don't be afraid to make this recipe your own based on what you have on hand or what your family enjoys most.
- Swap grilled shrimp or pan seared tofu for the chicken if you want something different
- Add some diced jalapeño or red pepper flakes if you like a little heat in your bowl
- Cotija cheese or feta would be amazing sprinkled on top if you eat dairy
Save to Pinterest Hope this salad brings as much joy to your table as it has to mine over the years.
Questions & Answers
- → Can I prepare this salad in advance?
Chop vegetables and grill the chicken and corn ahead of time, storing them separately in the refrigerator. Assemble the salad and add dressing just before serving to keep ingredients crisp and fresh.
- → How do I know when the chicken is cooked through?
Grill chicken for 5-7 minutes per side until golden brown and juices run clear when pierced. An instant-read thermometer should read 165°F (74°C) at the thickest part.
- → What if I don't have fresh corn?
Frozen corn works well as a substitute. Thaw and pat dry before grilling, or roast in a skillet over medium-high heat for 5-7 minutes until lightly charred for that smoky flavor.
- → How can I make this salad spicier?
Dice a fresh jalapeño and add to the salad, or stir a pinch of chili flakes into the lime dressing. You can also use hot sauce or add cayenne pepper to taste.
- → What proteins work well as substitutes?
Grilled shrimp, tofu, or even grilled steak work wonderfully. Adjust cooking times based on the protein you choose, maintaining the same seasoning and grilling technique for consistency.
- → Can I make the lime dressing dairy-free?
This dressing is naturally dairy-free, made with olive oil, lime juice, honey, and spices. It's perfect for dairy-free diets and adds bright acidity to balance the smoky roasted ingredients.