Save The first time I made this salad was on a sweltering July afternoon when turning on the oven felt like a punishment. My grill was already hot from weekend burgers, and I had some leftover chicken breasts that needed purpose. The sweet corn from the farmers market was practically begging to be thrown on the grates. That impromptu dinner became the salad I now make whenever summer vegetables are at their peak.
Last summer, I brought this to a potluck and watched my friend Sarah take three servings before finally asking what was in the dressing. She swore she hated radishes, but there they were, disappearing from her bowl. Something about the lime and honey tames their bite while letting their crunch shine through. Now she texts me every August asking for the recipe again.
Ingredients
- 2 boneless skinless chicken breasts: Pound them slightly even thickness so they grill evenly and stay juicy
- 2 ears fresh corn: Fresh corn makes all the difference here though frozen works in a pinch
- 1 large avocado: Choose one that yields slightly to gentle pressure but isnt mushy
- 1 cup radishes thinly sliced: They add this gorgeous peppery crunch and beautiful color
- 1 cup cherry tomatoes halved: The sweetness balances the radishes perfectly
- 4 cups romaine lettuce chopped: Iceberg works too but romaine holds up better to the dressing
- 2 tablespoons red onion finely diced: Soak the diced onion in cold water for 10 minutes to tame its bite
- 3 tablespoons fresh lime juice: Fresh is absolutely worth it here bottled lime juice lacks brightness
- 3 tablespoons extra virgin olive oil: This creates the silky base that carries all the flavors
- 1 teaspoon honey: Just enough to balance the acidity and bring everything together
- 1 clove garlic minced: Let it sit in the lime juice for 5 minutes to mellow its raw edge
- ½ teaspoon ground cumin: Adds this subtle earthy warmth that ties into the grilled flavors
- ½ teaspoon salt and ¼ teaspoon black pepper: Season generously since were dressing raw vegetables
- 2 tablespoons fresh cilantro chopped: Optional but I highly recommend it for that finishing brightness
Instructions
- Get your grill going:
- Preheat your grill or grill pan over medium-high heat until its nice and hot
- Season and grill the chicken:
- Brush the chicken breasts lightly with olive oil then season with salt and pepper and grill for 5 to 7 minutes per side until juices run clear then let it rest for 5 minutes before dicing
- Char the corn:
- Place husked corn directly on the grill turning occasionally until lightly charred in spots about 8 to 10 minutes then cool slightly and slice kernels off the cob
- Whisk together the dressing:
- In a small bowl combine lime juice olive oil honey minced garlic cumin salt and pepper until emulsified
- Assemble the salad:
- In a large bowl toss together romaine corn kernels diced chicken avocado radishes cherry tomatoes and red onion
- Dress and serve:
- Drizzle with the lime dressing toss gently and top with fresh cilantro if desired
Save This salad has become my go-to for nights when I want something substantial but not heavy. My husband actually requests it for his birthday dinner now which says a lot for a salad. Theres something about the combination of warm grilled elements and cool crisp vegetables that just works.
Making It Ahead
Ive learned to prep all the components separately the night before then toss them together just before serving. The corn and chicken reheat beautifully in a warm skillet for 2 minutes. Keep the dressing in a jar and give it a vigorous shake before pouring.
Protein Swaps
Grilled shrimp cook in half the time and feel special for weeknight dinners. Crispy tofu cubes work surprisingly well especially when marinated in some of the lime dressing first. Even leftover roast chicken from Sunday dinner can save you 20 minutes on busy weeknights.
Serving Suggestions
This salad stands alone perfectly but sometimes I serve it alongside grilled flatbread or tortilla chips for scooping. A chilled glass of Sauvignon Blanc cuts through the richness while a light beer works beautifully if you prefer something casual. For heartier appetites add a cup of cooked quinoa or black beans directly into the salad.
- Warm tortillas on the side turn this into makeshift tacos
- Extra lime wedges at the table let everyone adjust brightness
- Crumbled cotija cheese adds a salty finish if you eat dairy
Save Heres to many summer meals that are worth every minute of prep time.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can grill the chicken and corn up to 2 days in advance. Chop vegetables and keep them separate in the refrigerator. Toss everything together with dressing just before serving to maintain the crispness of the greens and radishes.
- → What's the best way to grill corn?
Remove husks and place ears directly on a medium-high grill. Turn occasionally for 8-10 minutes until light char marks appear. This adds smoky flavor while keeping the kernels tender.
- → How do I know when the chicken is fully cooked?
Grill for 5-7 minutes per side until juices run clear and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before dicing to keep it tender and juicy.
- → Can I substitute the lime dressing?
Absolutely. Cilantro-lime, jalapeño-lime, or a simple balsamic vinaigrette work wonderfully. The cumin in the original dressing complements the corn beautifully but can be adjusted to your taste.
- → What protein alternatives work well?
Grilled shrimp, tofu, or seasoned black beans are excellent substitutes. Adjust cooking times accordingly—shrimp takes 2-3 minutes per side, while tofu should be pressed and marinated before grilling.
- → How should I store leftovers?
Keep dressed salad in an airtight container for up to 2 days. If storing longer, keep components separate and combine just before eating to maintain texture and prevent sogginess.