Save to Pinterest My neighbor Maria used to make this salad every summer when our families would gather for impromptu backyard dinners. She'd grill everything right there on her porch while the kids ran through sprinklers, and the smell of charred corn mixed with lime would pull everyone to the table. After she moved away, I spent three summers trying to recreate that perfect balance of smoky and fresh she achieved so effortlessly. The version I've landed on comes pretty close to those memories.
Last August, I made this for my sister who swore she hated salads. She stood at the counter picking at the toppings while I finished grilling the chicken, and by the time we sat down to eat, she'd already eaten half the bowl. Now she requests it every time she visits, and we've started experimenting with adding grilled peaches when they're in season.
Ingredients
- Chicken breasts: Boneless and skinless gives you the cleanest base for all those vibrant flavors to shine
- Fresh corn: Grilling it right on the cob creates those beautiful charred spots that add smoky depth to every bite
- Avocado: Provides that creamy element that ties all the crisp vegetables together
- Radishes: Their peppery crunch cuts through the rich ingredients and keeps each bite interesting
- Romaine lettuce: Sturdy enough to hold up to the hearty toppings and dressing without getting soggy
- Lime juice: Fresh is absolutely essential here, bottled juice just doesn't have that bright punch you need
- Honey: Just enough to balance the acidity and bring all the flavors together
- Cumin: Adds that earthy warmth that makes the dressing taste like it came from a restaurant
Instructions
- Grill the chicken:
- Get your grill nice and hot over medium-high heat, give the chicken a quick brush of olive oil and some seasoning, then cook for about 6 minutes per side until it's perfectly cooked through. Let it rest for a few minutes before dopping it into bite-sized pieces.
- Char the corn:
- While the chicken is working, toss those corn husks directly on the grill and turn them every few minutes until you've got gorgeous charred spots all over. Let them cool slightly before cutting the kernels off the cob.
- Whisk up the dressing:
- In a small bowl, combine your lime juice, olive oil, honey, garlic, cumin, salt, and pepper until everything is emulsified and tasting bright and balanced.
- Assemble the salad:
- Toss your romaine in a large bowl with all those beautiful vegetables, grilled corn, and diced chicken, then drizzle with the dressing and give everything a gentle toss until combined.
Save to Pinterest This salad became our go-to summer Friday dinner after my husband declared it better than anything we'd ordered at restaurants. Now it's the meal we make when we want to feel like we're eating something special without spending hours in the kitchen.
Making It Your Own
I've found that grilling the romaine halves for just a minute or two adds incredible depth, though it's totally optional if you prefer it completely raw. The key is finding what works for your taste and your time.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, and if you're feeding a crowd, some warm tortillas on the side make this feel like a complete feast.
Meal Prep Magic
This salad actually keeps surprisingly well if you store the dressing separately and add the avocado right before serving. I've started making double batches on Sundays for easy lunches throughout the week.
- Keep the components in separate containers and they'll stay fresh for 3-4 days
- The chicken actually tastes even better after marinating in the fridge overnight
- Don't dress the whole salad at once, just portion and dress as needed
Save to Pinterest Hope this brings as many bright, messy, happy dinners to your table as it has to mine.
Recipe Help Center
- → Can I make this salad ahead of time?
You can prepare the components up to a day in advance. Store the grilled chicken, corn, and vegetables separately in airtight containers. Toss everything with the dressing just before serving to maintain the crisp texture.
- → What other proteins work well in this salad?
Grilled shrimp, steak strips, or black beans make excellent alternatives. For a vegetarian version, try grilled tofu or tempeh. The lime dressing pairs beautifully with various proteins.
- → How do I char corn without a grill?
Heat a cast-iron skillet over high heat until very hot. Add the corn kernels and cook without stirring for 2-3 minutes until charred spots appear. Stir and continue cooking for another 2-3 minutes.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn completely and pat it dry before grilling or pan-charring. The flavor will be slightly different but still delicious in this salad.
- → How long does the dressing stay fresh?
The lime dressing stays fresh in the refrigerator for up to 5 days. Store it in a sealed jar and give it a good shake before using. You may need to add a splash more lime juice if it thickens.
- → What can I substitute for cilantro?
Fresh basil, parsley, or even diced green onions work well as garnish alternatives. If you're not a fan of cilantro, these herbs still provide a fresh finish to the dish.