THE RECIPE JOURNAL · Lunch
Chicken Salad with Grilled Chicken and Charred Corn
This fresh and flavorful salad combines juicy grilled chicken with sweet, smoky charred corn for a perfect summer meal. It’s easy to make and packed with vibrant textures and tastes that everyone will love.
FROM THE KITCHEN • Chicken Salad with Grilled Chicken and Charred Corn
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating up your grill to medium-high and give the grates a quick brush with some oil to keep things from sticking. Season the chicken breasts with salt and pepper, then brush the corn and asparagus with a tablespoon of olive oil.
02
Step 2
Place the chicken and corn on the grill, close the lid, and cook them for about 10 to 15 minutes. Turn the chicken once halfway through, and keep an eye on the corn, turning it as needed until it’s nicely charred and the chicken is cooked through. Once done, move them to a cutting board.
03
Step 3
Next, add the asparagus to the grill and cook, turning frequently, for around 6 minutes until tender and slightly charred.
04
Step 4
Slice the chicken diagonally, cut the corn kernels off the cob, and chop the asparagus into bite-sized pieces.
05
Step 5
Whisk together the vinegar, garlic, mustard, paprika, and the rest of the olive oil, then season the dressing with salt and pepper to your taste.
06
Step 6
Finally, toss the chicken, corn, asparagus, tomatoes, lettuce, and green onions in a big bowl with the dressing. Give everything a good mix and you’re ready to serve!
Why you’ll love it
This salad combines smoky grilled chicken with sweet, charred corn for a perfect balance of flavors. It’s fresh, light, and packed with protein, making it a great choice for a healthy meal. The mix of textures keeps every bite interesting and satisfying.
How to serve
Serve this salad chilled or at room temperature for the best flavor. It pairs well with crusty bread or a side of roasted potatoes. Adding a light vinaigrette or a squeeze of fresh lemon juice can brighten the dish even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep any dressing separate until ready to serve to prevent the salad from becoming soggy. Reheat the chicken gently if preferred warm, but the salad is also delicious cold.
