Grilled Chicken and Corn Salad
User Reviews
4.6
Grilled Chicken and Corn Salad
Description
The recipe begins with thin-sliced, skinless chicken breasts marinated in a blend of lime juice, honey, olive oil, salt, and black pepper, enhancing the poultry's flavor and tenderness. Fresh sweet corn ears are oiled before grilling alongside the chicken to develop smoky, caramelized notes. After grilling, the corn kernels are cut off the cob and mixed with butter to enrich their taste.
Combined with diced avocado, red bell pepper, grape tomatoes, and fresh cilantro, the salad balances creamy, sweet, and crisp elements. A final touch of lime juice and seasoning brightens the dish. The mix of grilled proteins and fresh vegetables provides a satisfying texture contrast.
Leftovers keep well refrigerated for several days, though the avocado may brown over time. Serving this salad chilled or at room temperature allows the flavors to meld. It pairs well with casual lunches or dinners during warmer seasons.
Ingredients
Chicken
- 1.25 to 1.50 pounds chicken breast thin-sliced or pounded, boneless skinless
- ⅓ cup lime juice
- ⅓ cup honey
- ⅓ cup olive oil
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper or to taste, freshly ground
Corn
- 5 sweet corn husks and silks removed, ears, fresh
- ¼ cup olive oil divided
- ¼ cup butter unsalted
Salad
- 2 avocado ripe but not mushy, diced into small pieces, medium
- 1 red bell pepper seeded and diced small, large
- 1 cup grape tomatoes (I used multi-colored; other varieties of tomatoes may be substituted)
- ¼ to ⅓ cup lime juice or to taste, fresh
- ¼ cup cilantro finely minced (or to taste, fresh
- 1 to 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper or to taste, freshly ground
- 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
- Store the salad in an airtight container in the refrigerator for up to 4-5 days; expect avocado to brown gradually.
- Reheating is generally avoided; remove a portion from the fridge and let it warm to room temperature before serving if desired.
- Calorie counts may be elevated due to marinade and excess oils, but not all marinade is consumed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 587kcal | 29% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 46g | 71% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 1.282mg | 0% |
| Potassium | 840mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1.257IU | 0% |
| Vitamin C | 44mg | 49% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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