Grilled Chicken Salad

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A hearty and healthy grilled chicken salad made with juicy marinated chicken, sweet grilled corn, avocado, bacon, and feta, tossed in a zesty honey lemon dressing. Great for summer dinners or make-ahead lunches.

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Prep Time1

Cook Time15

Total Time1 15

Servings: people

Author: Molly Thompson

INGREDIENTS

Honey Lemon Dressing & Marinade

3/4 cup olive oil
3 Tablespoons honey
1/4 cup lemon juice 2-3 lemons
1/3 cup finely chopped parsley
1 shallot minced
1 teaspoon kosher salt
2 cloves garlic grated
2 teaspoons Dijon mustard

Chicken Salad

1 lb chicken breast pounded to 1/2-inch thickness
3 ears fresh corn husked (canned or frozen and thawed works too)
1 head romaine lettuce chopped
1/4 cup thinly sliced scallion (white and green parts)
1/2 cup thinly sliced red onion (about 1/2 medium)
2 avocado peeled and sliced
8 pieces bacon cooked and chopped
1 pint cherry tomatoes quartered
4 oz feta cheese crumbled

INSTRUCTIONS

Make the dressing (5 min): In a large measuring cup or bowl, whisk together the olive oil, honey, lemon juice, parsley, shallot, salt, garlic, and Dijon until fully combined and slightly emulsified.
3/4 cup olive oil, 3 Tablespoons honey, 1/4 cup lemon juice, 1/3 cup finely chopped parsley, 1 shallot, 1 teaspoon kosher salt, 2 cloves garlic, 2 teaspoons Dijon mustard
Marinate the chicken (30 min or overnight): Pour about one-third of the dressing into a large bowl or resealable bag. Add the chicken and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor. Keep the remaining dressing covered in the fridge.
1 lb chicken breast
Grill the chicken and corn (10-12 min): Clean and oil the grill grates to prevent sticking. Preheat to medium-high heat (about 450°F). Place chicken and corn on the grill. Cook chicken for 5–6 minutes per side, or until the thickest part reaches 160°F on an instant-read thermometer. Grill corn for 2–3 minutes per side, until lightly charred
3 ears fresh corn
Rest and slice (5 min): Transfer chicken and corn to a cutting board. Tent chicken with foil and let rest for 5 minutes so juices redistribute. Slice chicken into thin strips or bite-size cubes. Cut corn kernels off the cob.
Assemble salad (5 min): In a large serving bowl or on 5 individual plates, layer romaine, scallions, red onion, avocado, bacon, tomatoes, and feta. Top with sliced chicken and grilled corn.
1 head romaine lettuce, 1/4 cup thinly sliced scallion, 1/2 cup thinly sliced red onion, 2 avocado, 8 pieces bacon, 1 pint cherry tomatoes, 4 oz feta cheese
Dress and serve: Shake or whisk the reserved dressing. Drizzle over salad just before serving. Garnish with extra parsley if desired.

Notes

Make-ahead: Grill chicken and corn up to 3 days in advance. Store in airtight containers in the fridge. Assemble salad and dress just before serving.

No grill? Cook chicken in a grill pan or sear in a skillet for 5–6 min per side. Corn can be broiled until lightly charred.

Frozen Corn: thaw and cook on a grill pan or sear in a skillet.

Storage: Store undressed salad components separately for up to 3 days.

Cheese swap: Goat cheese, cheddar cheese, or shaved parmesan work well.

Meal prep tip: Separate the salad into separate containers with a small amount of dressing on the side for easy grab-and-go lunches.

Nutrition

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