Description
A quick, festive, and crowd-pleasing summer salad featuring juicy grilled chicken, smoky charred corn, creamy avocado, and a tangy lime dressing. Perfect for busy weeknights or backyard gatherings.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 700g)
- 1 large yellow onion, sliced into thick rings
- 4 ears of corn, husked and silks removed
- 2 heads romaine lettuce, chopped
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- ½ cup feta cheese, crumbled
- ½ cup extra virgin olive oil
- ½ cup fresh lime juice (from 3–4 limes)
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ cup fresh cilantro, chopped
- Salt and black pepper, to taste
- Garlic powder, for seasoning chicken
Instructions
- Pat chicken breasts dry and season generously with salt, pepper, and garlic powder.
- Preheat grill to medium-high heat (400°F / 200°C).
- Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.
- While chicken rests, grill corn and onion rings for 10-12 minutes, turning frequently until charred and tender. Cut corn off cob and slice onion.
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- In a large mixing bowl, combine chopped romaine, cherry tomatoes, red bell pepper, grilled corn, and sliced onion.
- Drizzle half the dressing over the vegetables and toss gently.
- Add diced avocado and crumbled feta cheese. Toss again, adding more dressing if needed.
- Slice the rested chicken into strips and arrange on top of the salad.
- Drizzle with remaining dressing, garnish with cilantro and black pepper, and serve immediately.
Notes
[‘Let the chicken rest for 5 minutes after grilling to retain juices.’, ‘Toss diced avocado with lime juice immediately to prevent browning.’, ‘Ensure lettuce is completely dry before tossing to prevent watery salad.’, ‘Emulsify the dressing vigorously for best texture.’, ‘Serve cold or at room temperature; do not reheat the salad.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: grilled chicken salad, labor day recipes, summer salad, charred corn, avocado salad, healthy dinner, quick meals, gluten-free options