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A vibrant bowl of grilled chicken and corn salad with avocado, tomatoes, and lime vinaigrette.
Print Recipe

Grilled Chicken and Corn Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 ears fresh corn husked
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes halved
  • 1 ripe avocado diced
  • 0.25 cup red onion thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 3 tablespoons lime juice
  • 0.25 cup extra virgin olive oil
  • 1 tablespoon hone y

Instructions

  • Preheat grill to medium-high heat and lightly oil the grates.
  • Rub chicken breasts with 2 tablespoons olive oil and season with smoked paprika, garlic powder, salt, and pepper.
  • Place chicken and corn on the grill.
  • Cook chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
  • Grill corn for 8 to 10 minutes, turning frequently until kernels are charred on all sides.
  • Remove chicken and corn from grill and let rest for 5 minutes.
  • Slice chicken into strips and cut corn kernels away from the cob using a sharp knife.
  • Whisk together lime juice, honey, and extra virgin olive oil in a small bowl until emulsified.
  • In a large serving bowl, combine salad greens, tomatoes, avocado, red onion, corn, and chicken.
  • Drizzle with dressing, toss gently to coat, and garnish with chopped cilantro.