It is too hot to turn on the heavy oven tonight. You need a meal that feels light and refreshing but still fills you up. This Summer Chicken Cobb Salad is exactly what your family needs right now. It is packed with seasonal flavors that make dinner feel special and easy.
This recipe delivers the perfect balance of salty, sweet, and smoky notes. You can have this beautiful platter on the table in under 45 minutes. It is a fresh and vibrant way to use your favorite garden produce. Your family will love how every bite tastes like a sunny afternoon.
Why This Recipe Is a Winner
This recipe is a winner because it uses the best of summer produce. You get natural sweetness from ripe peaches and a smoky crunch from charred corn. It is the perfect healthy reset after a busy weekend outdoors. Your kids will love the bright colors and familiar ingredients on the plate.
This salad is also incredibly versatile for your busy schedule. You can grill the chicken and corn ahead of time if needed. It works beautifully for a quick weeknight dinner or a weekend lunch. The honey-lime vinaigrette adds a zesty finish that ties everything together perfectly. You will find yourself making this every single week this season.
Simple Method
Making this salad is very simple and low-stress for any home cook. You just grill the chicken and corn at the same time. While they cook, you can chop the fresh vegetables and fruit. Even beginner cooks can master the easy honey-lime dressing in just seconds. It is all about assembling fresh ingredients into a beautiful, delicious meal.
Ingredients You’ll Need
Most of these items are pantry staples or fresh finds from your local market.
- 2 large boneless skinless chicken breasts
- 2 ears of sweet corn, husked
- 2 ripe peaches, sliced
- 1 large avocado, sliced
- 4 large eggs, hard-boiled and halved
- 6 slices thick-cut bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 8 cups chopped romaine lettuce
- 1/2 cup blue cheese crumbles
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Step-by-Step
- Preheat a grill or grill pan over medium-high heat.
- Season chicken breasts with salt and pepper; grill for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- Place corn ears on the grill and cook, turning occasionally, until lightly charred on all sides, approximately 8-10 minutes.
- Remove chicken and corn from grill; let chicken rest for 5 minutes before slicing and cut corn kernels off the cob.
- In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard to create the dressing.
- Arrange chopped romaine on a large platter or in individual bowls.
- Place sliced chicken, charred corn, peach slices, avocado, egg halves, bacon crumbles, and cherry tomatoes in rows over the lettuce.
- Sprinkle with blue cheese crumbles and drizzle with the honey-lime vinaigrette just before serving.
Best Ways to Enjoy It
Serve this salad on a large wooden platter for a stunning presentation. It looks beautiful in the center of your outdoor patio table. Pair it with a cold glass of iced tea or lemonade. You can also serve some crusty bread on the side for dipping. It is a complete meal that feels fancy but stays totally approachable.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. It is best to keep the dressing separate until you eat. The salad will stay fresh for up to two days. If the avocado starts to brown, just add a squeeze of lime. Reheat the chicken slightly or enjoy it cold for a quick lunch.
Pro Tips
- Don’t skip charring the corn for that essential smoky summer flavor.
- Avoid using overripe peaches or they will become too mushy in the salad.
- Swap blue cheese for feta if you prefer a milder, tangy taste.
- Prep your eggs and bacon the night before to save time.
- Use corn right from the farm stand for the sweetest possible flavor.
- Add a pinch of chili flakes to the dressing for a tiny kick.
- Let the chicken rest before slicing so it stays tender and juicy.
- Drizzle the avocado with lime juice to keep it bright and green.
Ways to Switch It Up
- Make it vegetarian by swapping the chicken for roasted chickpeas.
- Try using nectarines instead of peaches for a slightly firmer fruit texture.
- Use baby spinach instead of romaine for a different leafy green base.
- Swap the honey for maple syrup if you want a deeper sweetness.
Quick Answers
Can I make this salad ahead of time?
Yes, you can prep the ingredients a few hours early. Just keep the dressing and avocado separate until you are ready to serve. This keeps the lettuce crisp and fresh for your guests.
What if I do not have an outdoor grill?
You can easily use a cast iron grill pan on your stove. It will still give you those beautiful char marks and great flavor. Just make sure your kitchen is well-ventilated while cooking the corn.
Will my kids actually eat the peaches in a salad?
Most kids love the natural sweetness the peaches add to the dish. It makes the salad feel fun and colorful rather than just a bowl of greens. You can even let them help arrange the rows on the platter.
I hope this bright salad brings a little sunshine to your dinner table tonight. It is the perfect way to celebrate the warm weather with the people you love. Happy cooking!
— Alex
Summer Chicken Cobb Salad with Charred Corn and Peaches
Ingredients
- 2 large boneless skinless chicken breasts
- 2 ears of sweet corn, husked
- 2 ripe peaches , sliced
- 1 large avocado , sliced
- 4 large eggs , hard-boiled and halved
- 6 slices thick -cut bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 8 cups chopped romaine lettuce
- 1/2 cup blue cheese crumbles
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon hone y
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Season chicken breasts with salt and pepper; grill for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- Place corn ears on the grill and cook, turning occasionally, until lightly charred on all sides, approximately 8-10 minutes.
- Remove chicken and corn from grill; let chicken rest for 5 minutes before slicing and cut corn kernels off the cob.
- In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard to create the dressing.
- Arrange chopped romaine on a large platter or in individual bowls.
- Place sliced chicken, charred corn, peach slices, avocado, egg halves, bacon crumbles, and cherry tomatoes in rows over the lettuce.
- Sprinkle with blue cheese crumbles and drizzle with the honey-lime vinaigrette just before serving.
