Grilled Chicken and Corn Salad
A vibrant and refreshing salad that combines smoky grilled chicken with sweet corn and fresh vegetables, perfect for family gatherings and weeknight dinners.
Ingredients
For the salad
- 2 pieces boneless, skinless chicken breasts Grilled until fully cooked
- 2 cups corn (fresh, frozen, or grilled) Can be grilled or sautéed
- 1 cup cherry tomatoes, halved Adds color and sweetness
- 1 piece cucumber, diced Provides crunch
- 1/4 cup red onion, finely chopped Adds sharpness
- 1/2 cup cotija cheese, crumbled For creaminess and flavor
- 1 piece avocado, diced Adds creaminess
For the dressing
- 2 tablespoons olive oil For dressing
- 2 tablespoons lime juice For acidity
- to taste Salt and pepper For seasoning
For garnish
- to taste Fresh cilantro Optional garnish
Instructions
Grilling the Chicken
- Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest, then slice.
Preparing the Salad
- In a large bowl, combine the corn, cherry tomatoes, cucumber, red onion, and avocado.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Add the grilled chicken and cotija cheese to the salad and drizzle with the dressing. Toss gently to combine.
- Garnish with fresh cilantro if desired. Serve cold or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for about 3 days. To reheat the chicken, microwave it but avoid heating the veggies to keep their crunch. For a twist, turn leftover salad into a quesadilla filling.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 5gSugar: 4g
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