Grilled Chicken and Corn Salad with Avocado
A vibrant and healthy Grilled Chicken and Corn Salad with Avocado that combines smoky grilled chicken and corn with creamy avocado, fresh cherry tomatoes, red onion, and cilantro, all tossed in a zesty lime and olive oil dressing. This colorful salad is quick to prepare, packed with nutrition, and perfect for a light lunch or dinner any time of the year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 fresh corn cobs
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely chopped
- ¼ cup fresh cilantro, roughly chopped
Dressing & Seasonings
- 3 tablespoons olive oil (divided for marinade and dressing)
- 2 tablespoons fresh lime juice (divided for marinade and dressing)
- Salt, to taste
- Black pepper, to taste
Instructions
- Marinate and Grill the Chicken: Prepare a simple marinade by whisking together olive oil, lime juice, salt, and pepper. Coat the chicken breasts evenly with the marinade and let them sit for at least 15 minutes to absorb the flavors. Grill over medium heat for 6–7 minutes per side, or until the chicken is cooked through and has a nice char. Let the chicken rest for a few minutes before slicing into bite-sized pieces.
- Grill the Corn: Place fresh corn cobs directly on the grill. Turn occasionally until the corn is tender and has a flavorful char, about 8–10 minutes. Allow the corn to cool slightly, then slice off the kernels and set aside.
- Prepare the Fresh Salad Ingredients: While the chicken and corn cool, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. Peel and dice the avocado just before assembling the salad to keep it fresh.
- Make the Dressing and Toss: Whisk together olive oil, lime juice, salt, and pepper to create a simple dressing. In a large bowl, combine the grilled chicken pieces, corn kernels, cherry tomatoes, red onion, cilantro, and diced avocado. Drizzle the dressing over the salad and toss gently to combine, ensuring the flavors are evenly distributed.
Notes
- Use ripe avocados that yield slightly when pressed for the best creamy texture.
- Monitor the chicken carefully to avoid overcooking and keep it juicy.
- Char the corn well to enhance the smoky flavor of the salad.
- Add the dressing just before serving to keep the avocado fresh and vibrant.
- Allow the grilled chicken to rest before slicing to maintain juiciness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: grilled chicken salad, corn salad, avocado salad, healthy salad, summer salad, grilled corn, lime dressing, easy dinner, quick lunch