Loaded Chicken Grilled Corn Salad
A delicious and hearty salad featuring grilled chicken and sweet corn, perfect for summer dinners.
Equipment
- 1 grill or grill pan
- 1 Mixing Bowl large
- 1 Knife sharp
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 4 ears of fresh corn husked
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper chopped
- 1 small red onion thinly sliced
- 4 cups mixed salad greens
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Season chicken breasts with salt and pepper. Lightly brush with olive oil. Grill for 6-7 minutes on each side until cooked through.
- Allow the chicken to rest for a few minutes, then slice into thin strips.
- Place corn on the grill, turning occasionally, until charred and tender, about 10-12 minutes.
- Remove corn from the grill. Once cool, slice the kernels off the cob using a sharp knife.
- In a large mixing bowl, combine grilled chicken, corn, cherry tomatoes, cucumber, red bell pepper, red onion, mixed greens, and basil.
- Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- Gently toss the salad until all ingredients are well-coated with the dressing. Serve immediately.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Marinate the chicken for extra flavor. Ingredient Substitutions: Use tofu for a vegetarian option. How to Serve: Pair with crusty bread. Storage & Freshness: Keeps for up to 2 days in the fridge. Make-Ahead Tips: Prep ingredients in advance for quick assembly.