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A vibrant Summer Chicken and Corn Salad featuring grilled chicken, corn, avocado, cherry tomatoes, and cucumber.

Summer Chicken and Corn Salad

This summer chicken and corn salad is a bright and refreshing meal packed with seasonal flavor. Juicy grilled chicken pairs with sweet corn, crisp vegetables, and a zesty lime dressing for a dish that feels light yet satisfying. It is perfect for warm weather lunches, easy dinners, or make ahead meals that stay fresh and flavorful.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breast
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Salad
  • 2 cups corn kernels fresh or frozen and thawed
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1 cup cucumber diced
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped cilantro

Equipment

  • grill or grill pan
  • Large bowl
  • Small bowl

Method
 

  1. Preheat grill or grill pan to medium heat.
  2. Rub chicken with avocado oil, garlic powder, salt, and black pepper. Grill for 5 to 7 minutes per side until fully cooked and juices run clear.
  3. Remove chicken from heat and let it rest for 5 minutes, then slice into bite sized pieces.
  4. If using fresh corn, cook it in a skillet over medium heat for 5 minutes until lightly charred. If using thawed corn, pat dry and lightly sauté for better flavor.
  5. In a large bowl combine corn, cherry tomatoes, red onion, cucumber, and avocado.
  6. In a small bowl whisk together olive oil, lime juice, honey, cumin, salt, black pepper, and cilantro.
  7. Add sliced chicken to the salad and drizzle with dressing. Toss gently to combine and serve immediately.
  8. Cook chicken to a minimum internal temperature of 165°F for food safety.

Notes

Add the avocado just before serving to keep it fresh and prevent browning.